M  A1N 


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From  the  collection  of  the 


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Prelinger 

v    Jjibrary 
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San  Francisco,  California 
2006 


LIBRARY 
COLLEGE  OF 
AGRICULTURE 

Sy.cai 


Studg  of  Breeds 


In  America 


Cattle,  S^eep  a^d  Swine 


Bg 

Professor  of  Animal  Husbandry  at  the  University  of  Minnesota 


Author  of 

"  Public  School  Agriculture  "  "  Weeds  and  How  to  Eradicate  Them  " 

"Forage  Crops  Other  Than  Grasses  " 

"  Soiling  Crops  and  the  Silo,"  Etc. 


New  York  and  Chicago 

Orange  Judd  Con?pany 


1900 


j^gOC. 


Copyright,  1900, 

BY 
ORANGE  JUDD  COMPANY 


ACKNOWLEDGMENTS 


The  author  desires  to  acknowledge  his  indebtedness  to 
the  secretaries  of  the  various  Live  Stock  Associations  for  infor- 
mation furnished,  to  the  owners  of  sketches  previously  rhade 
and  of  animals  sketched  to  provide  the  illustrations  used,  and 
to  Mr.  Charles  P.  Taylor  of  the  University  of  Minnesota  for 
valuable  assistance  in  preparing  many  of  the  sketches  and 
otherwise  assisting  in  the  preparation  of  the  book. 


369129 


To  the  students  of  the  agricultural  colleges  and  the  growers 
of  live  stock  in  America,  this  work  is  most  respectfully  dedi- 
cated by  The  Author. 
University  of  Minnesota,  /poo. 


THE  AUTHOR'S  PREFACE 


In  this  book  it  has  been  the  aim  of  the  author  to 
discuss,  in  a  manner  at  once  brief  and  concise,  all  the 
pedigreed  breeds  of  cattle,  sheep  and  swine  at  pres- 
ent existing  in  America,  and  also  the  more  important 
of  the  sub-breeds.  It  has  been  written  in  the  hope 
that  the  student  of  the  college  and  the  farm  will  not 
be  necessitated  to  travel  the  same  toilsome  road  trod- 
den by  the  author  when  gathering  the  information 
which  it  contains. 

When  the  author  wras  called  to  the  chair  of 
Animal  Husbandry,  no  way  marks  relating  to  -this 
study  had  been  set  up  for  the  guidance  of  either 
teacher  or  student.  No  work  had  ever  been  written 
on  the  study  of  breeds  as  such.  The  historical  truths 
relating  to  the  subject  existed,  but  they  were  strewn 
about  as  though  with  the  winds  of  centuries.  No 
one  had  dealt  in  a  systematic  way  with  the  character- 
istics of  the  breeds.  No  one  had  presumed  to  formu- 
late standards  of  excellence  where  they  did  not  exist, 
nor  had  the  standards  in  existence  for  the  pure 
breeds  been  all  collected  and  published  in  one  volume. 
The  leading  truths  relating  to  this  great  study  had 
of  course  been  discovered,  but  no  one  had  undertaken 
the  work  of  collecting  and  systematizing  them  so 
that  they  would  be  of  easy  access  to  the  student  or 
the  farmer.  To  thus  gather  and  systematize  these 
truths  has  been  the  aim  of  the  author. 

It  is  expected  that  exception  will  be  taken  to 
some  of  the  statements  made,  more  especially  with 

vii 


Vlll  PREFACE. 

reference  to  animal  form,  to  type  within  the  breeds 
and  to  the  comparisons  drawn  with  reference  to 
breed  characteristics.  It  could  not  be  otherwise 
when  men  differ  so  widely  in  regard  to  these  ques- 
tions, and  more  especially  where  those  differences  of 
view  rest  upon  a  basis  of  self-interest,  as  they  fre- 
quently do.  The  foremost  dairymen  are  not  yet 
agreed  as  to  the  exact  furnishings  of  the  highest  type 
of  a  dairy  cow,  nor  can  two  judges  of  beef  cattle  be 
found  who  are  likely  to  work  for  one  hour  together 
in  the  show-ring  without  differing  in  their  opinions. 
It  is  expected,  therefore,  that  criticisms  will  be  made 
in  the  spirit  of  candor  and  fairness  in  which  the 
author  has  tried  to  discuss  the  whole  question. 

It  is  also  believed  that  some  of  the  comparisons 
drawn  will  not  hold  good  some  years  hence,  owing 
to  the  modifications  in  form  and  adaptation  that  will 
be  made  with  some  of  the  breeds.  It  is  not  neces- 
sary, however,  to  attempt  to  forecast  these  changes. 
Posterity  may  be  safely  trusted  to  deal  with  them 
when  they  arise. 

Students  of  the  agricultural  colleges  and  of  the 
farms,  and  breeders  of  America,  this  is  your  book. 
May  it  prove  to  you  the  stepping  stone  to  higher 
things  in  this  great  industry. 
University  Experiment  Farm, 

St.  Anthony  Park,  Minn.,  ipoo. 


TABLE  OF  CONTENTS 

PAGE. 

LECTURE  No.  i. 
Origin  of  the  Domesticated  Races  of  Cattle      .        .        .         I 

LECTURE  No.  2. 
Origin  of  the  British  Breeds  of  Cattle        ....        4 

LECTURE  No.  3. 
Classification   of   Cattle 7 

LECTURE  No.  4. 
Indications  of  Correct  Form  Common  to  the  Beef  Breeds       10 

LECTURE  No.  5. 
Indications  of  Correct  Form  and  Function  Common  to 

the  Dairy  Breeds 13 

LECTURE  No.  6. 
Indications   of   Correct   Form   and   Function   in   Dual- 

Purpose  Cattle 19 


THE   BEEF   BREEDS. 

LECTURE  No.  7. 
Shorthorn  Cattle— Their  Origin  and  History  ...  23 

LECTURE  No.  8. 
Shorthorns — Their  Distribution  in  Other  Countries  .  28 

LECTURE  No.  9. 
Shorthorns—Their  Leading  Characteristics  ...  31 

LECTURE  No.  10. 

Shorthorns — Their  Principal  Points  .         .        .  -34 

LECTURE  No.  u. 
Hereford  Cattle — Their  Origin  and  History  ...  37 

LECTURE  No.  12. 
Hereford  Cattle — Their  Leading  Characteristics  ..  .-  43 

LECTURE  No.  13. 

Hereford  Cattle— Their  Principal  Points    ....      46 

ix 


X  TABLE    OF    CONTENTS. 

LECTURE  No.  14.  PAGE. 

Aberdeen-Angus  Cattle — Their  Origin  and  History        .      49 

LECTURE  No.  15. 
Aberdeen-Angus  Cattle — Their  Leading  Characteristics  .       55 

LECTURE  No.  16. 
Aberdeen-Angus  Cattle — Their  Standard  Points      .        .      58 

LECTURE  No.  17. 
Galloway  Cattle— Their  Origin  and  History    ...      63 

LECTURE  No.  18. 
Galloway  Cattle — Their  Leading  Characteristics      .        .      67 

LECTURE  No.  19. 
Galloway  Cattle— Their  Standard  Points  ....      70 

LECTURE  No.  20. 

Sussex   Cattle— Their   Origin   and   History,    Character- 
istics and  Principal  Points 72 

LECTURE  No.  21. 

West  Highland  Cattle— Their  Origin  and  History,  Char- 
acteristics and  Principal  Points 78 


DAIRY  BREEDS. 

LECTURE  No.  22. 
Holstein-Friesian  Cattle — Their  Origin  and  History        .      85 

LECTURE  No.  23. 
Holstein-Friesian  Cattle— Their  Leading  Characteristics      89 

LECTURE  No.  24. 
Holstein-Friesian  Cattle— Their  Standard  Points     .        .      92 

LECTURE  No.  25. 

Dutch  Belted  Cattle— Their  Origin  and  History,  Charac- 
teristics and  Standard  Points  95 

LECTURE  No.  26. 
Ayrshire  Cattle — Their  Origin  and  History        .        .        .     101 

LECTURE  No.  27. 
Ayrshire  Cattle — Their  Leading  Characteristics        .        .     106 

LECTURE  No.  28. 
Ayrshire  Cattle— Their  Standard  Points     .        .        .        .109 


TABLE    OF    CONTENTS.  XI 

LECTURE  No.  29.  PAGE. 

Guernsey  Cattle — Their  Origin  and  History    .        .        .113 

LECTURE  No.  30. 
Guernsey  Cattle — Their  Leading  Characteristics        .        .116 

LECTURE  No.  31. 
Guernsey  Cattle — Their  Standard  Points    .        .        .        .119 

LECTURE  No.  32. 
Jersey  Cattle — Their  Origin  and  History  ....     123 

LECTURE  No.  33. 
Jersey  Cattle — Their  Leading  Characteristics     .        .        .     127 

LECTURE  No.  34. 
Jersey  Cattle — Their  Standard  Points        ....     130 

LECTURE  No.  35. 

French    Canadian    Cattle — Their    Origin    and    History, 

Characteristics  and  Standard  Points     .         .         .         .     133 

LECTURE  No.  36. 

Kerry  Cattle — Their  Origin  and  History,  Characteristics 

and  Principal  Points 139 


THE  DUAL-PURPOSE   BREEDS. 
LECTURE  No.  37. 

Polled  Durham  Cattle — Their  Origin  and  History,  Char- 
acteristics and  Principal  Points     .....     145 

LECTURE  No.  38. 

Brown  Swiss  Cattle — Their  Origin  and  History,  Charac- 
teristics and  Standard  Points 151 

LECTURE  No.  39. 

Red  Polled  Cattle— Their  Origin  and  History,  Charac- 
teristics and  Standard  Points 156 

LECTURE  No.  40. 
Devon  Cattle — Their  Origin  and  History  .        .        .        .     163 

LECTURE  No.  41. 
Devon  Cattle — Their  Leading  Characteristics    .        .        .167 

LECTURE  No.  42. 
Devon  Cattle— Their  Standard  Points        .        .        .        .170 


xii  TABLE    OF    CONTENTS. 

SHEEP. 

LECTURE  No.  I.  PAGE. 

Sheep — Their  Introduction  Into  America  .        .        .        .     i/3 

LECTURE  No.  2. 
Sheep — Their  Improvement  and  Classification  .        .        .177 

LECTURE  No.  3. 
Sheep — Leading  Essentials  as  to  Form  and  Wool      .        .     180 

THE  FINE  WOOLED  BREEDS. 
LECTURE  No.  4. 

The  American  Merino — Origin  and  History,  Character- 
istics and  Principal  Points 183 

LECTURE  No.  5. 

Delaine  Merino — Origin    and    History,    Characteristics 

and  Standard  Points 192 

LECTURE  No.  6. 

Rambouillets— Origin  and  History,  Characteristics  and 

Principal   Points 198 


THE  MEDIUM    WOOLED   BREEDS. 
LECTURE  No.  7. 

Southdown  Sheep — Origin  and  History,  Characteristics 

and  Principal   Points 206 

LECTURE  No.  8. 

Tunis  Sheep — Their  Origin  and  History,  Characteristics 

and  Standard  Points 211 

LECTURE  No.  9. 

Dorset  Horn  Sheep — Origin  and  History,  Characteristics 

and  Principal   Points    .......    217 

LECTURE  No.  10. 

Shropshire  Sheep — Their  Origin  and  History,  Charac- 
teristics and  Principal  Points 225 

LECTURE  No.  n. 

Cheviot  Sheep — Origin  and  History,  Characteristics  and 

Principal  Points  231 


TABLE    OF    CONTENTS.  Xlll 

LECTURE  No.  12.                              PAGE. 
Suffolk  Down  Sheep— Origin  and  History,  Characteris- 
tics and  Standard  Points 237 

LECTURE  No.  13. 

Hampshire  Down  Sheep — Origin  and  History,  Charac- 
teristics and  Standard  Points 243 

LECTURE  No.  14. 
Oxford  Downs — Origin  and  History,  Characteristics  and 

Standard  Points 249 

THE   LONG    WOOLED   BREEDS. 
LECTURE  No.  15. 

Leicester  Sheep — Origin    and    History,    Characteristics 

and  Principal   Points 257 

LECTURE  No.  16. 

Lincoln  Sheep — Origin  and  History,  Characteristics  and 

Standard  Points 263 

LECTURE  No.  17. 

Cotswold  Sheep-  Origin    and    History,    Characteristics 

and  Standar-,1  Points 271 


SWINE. 

LECTURE  No.  i. 
Swine — Origin  of  the  Domesticated  Races        .        .        .    276 

LECTURE  No.  2. 
Swine — Their  Improvement  and  Classification  .        .        .    280 

LECTURE  No.  3. 
Swine — Leading  Essentials  as  to  Form      ....    283 


THE   LARGE   BREEDS. 
LECTURE  No  4. 

Chester    Whites— Origin    and   History,    Characteristics 
and   Principal   Points    ....... 


LECTURE  No.  5. 

The  Improved  Large  Yorkshires — Origin  and  History, 

Characteristics  and  Standard  Points  ....    295 


XIV  TABLE    OF  CONTENTS. 

LECTURE  No.  6.  PAGE. 

Tamworths — Origin    and    History,    Characteristics    and 

Principal    Points    ........     301 


THE  MEDIUM   BREEDS. 
LECTURE  No.  7. 

The    Berkshires — Origin    and    History,    Characteristics 

and  Standard  Points 307 

LECTURE  No.  8. 

Poland-Chinas — Origin  and  History,  Characteristics  and 

Standard    Points 313 

LECTURE  No.  9. 

The  Victorias — Origin  and  History,  Characteristics  and 

Standard   Points 321 

LECTURE  No.  10. 

The  Duroc-Jersey — Origin  and  History,  Characteristics 

and  Standard  Points 327 

LECTURE  No.  11. 

The  Cheshire — Origin  and  History,  Characteristics  and 

Standard  Points    .         .......     333 


THE  SMALL   BREEDS. 
LECTURE  No.  12. 

The   Improved    Suffolks — Their    Origin    and    History, 

Characteristics  and  Principal  Points    ....     339 

LECTURE  No.  13. 

Improved  Essex  Swine — Origin  and  History,  Character- 
istics and  Standard  Points 343 

LECTURE  No.  14. 

Small  Yorkshire  Swine — Origin  and  History,  Character- 
istics and  Standard  Points 349 


LIST  OF  ILLUSTRATIONS 


Frontispiece— "In  the  Shade  of  the  Elms." 


FIG. 
i. 

2. 

3- 
4- 

5- 
6. 

7- 
8. 

9- 
10. 
II. 

12. 

13- 
14. 
15- 

16. 
17- 
18. 
19. 

20. 
21. 

22. 

23- 
24. 

25- 
26. 


CATTLE. 

Typical    Dual-Purpose   Cow 
Shorthorn  Bull 
Shorthorn  Cow 
Hereford  Bull 
Hereford  Cow 
Aberdeen-Angus  Bull 
Aberdeen-Angus  Cow     . 
Galloway  Bull 
Galloway  Cow 
Sussex  Cattle,  Group  of 
West  Highland  Heifer  . 
Holstein  Bull  . 
Hoi  stein  Cow  . 
Dutch    Belted    Cow 
Ayrshire  Bull 
Ayrshire  Cow 
Guernsey   Bull 
Guernsey  Cow 
Jersey  Bull 
Jersey  Cow 

French  Canadian  Cow  . 
Kerry  Cow 
Polled  Durham  Cow 
Brown  Swiss  Cow  . 
Red   Poll    Cow 
Devon   Cow 


PAGE. 
18 
24 
27 
38 
4i 
50 
53 

,  62 
05 
73 
80 


96 

102 

105 

112 

H5 
122 

125 
134 
140 
148 
150 

157 
164 


SHEEP. 

27.  Typical  American  Merino  Ewe 

28.  Delaine  Merino  Ewe 

29.  Rambouillet  Ewe     . 

30.  Southdown  Ewe 

31.  Tunis  Ram 

32.  Dorset  Ewe     . 


184 
191 
199 
205 

212 
218 


XV 


XVI 


LIST    OF    ILLUSTRATIONS. 


FIG. 

PAGE. 

33- 

Typical  Shropshire  Ewe      .... 

.     224 

34- 

Cheviot  Ewe    ..... 

.    232 

^c. 

Suffolk  Down  Ewe 

.    238 

O*J" 

36. 

Hampshire  Down  Ewe 

.    244 

•37 

•     250 

O/' 

38 

.        .256 

O°' 

39. 

Lincoln  Ewe    ..... 

.    264 

4O 

"         Cots  wold  Ram        .        .        .        . 

.     270 

<|vs. 

SWINE. 

41. 

Typical  Chester  White  Sow 

.     288 

42. 

Large  Improved  Yorkshire  Sow  . 

.     294 

43. 

"         Tamworth  Sow        .... 

.     302 

AA 

"         Berkshire  Sow        .... 

.     308 

<¥*• 

AC 

"         Poland-China    Sow 

.     314 

A6 

.     322 

40. 

A"7 

.     326 

47- 
/i8 

334 

40. 
j/~k 

'         Suffolk  Sow 

•     338 

49- 

en 

.     344 

5°* 
51- 

'         Small  Yorkshire  Sow    . 

.     350 

APPENDIX  A. 

52. 
53- 

Illustrating  Points  of  Animal  Form     . 
Illustrating  Points  of  Animal  Form    . 

.        •     356 

•    357 

PART  I 

BREEDS  OF  CATTLE 


LECTURE  NO.  i. 

ORIGIN    OF    THE    DOMESTICATED    RACES    OF    CATTLE. 

I.  Reliable  information  regarding  the  differ- 
ent races  of  cattle  is  very  meager  until  we  reach  the 
seventeenth  century,  owing 

(1)  To  the  very  partial  references  made  to  them  by  his- 
torians before  that  time,  and 

(2)  To  the   imperfect   nature  of  the    sketches   made  by 
artists,  so  far  as  these  have  been  handed  down  to  us. 

II.  It  is  noteworthy  that  the  first  shepherd  and 
the  first  farmer  were  cotemporaneous. 

(1)  Likewise  the  keeping  of  live  stock  and  grain  growing 
have  gone  hand  in  hand  through  all  the  centuries  wherever 
agriculture  has  been  distinctively  progressive. 

(2)  The   exceptions   are   mountainous   and   infertile   dis- 
tricts, and  those  with  a  great  abundance  of  fertility. 

(3)  The  comparatively  unimproved  condition  of  the  live 
stock    interest    is    to-day    the    weakest    point    in    American 
agriculture. 

III.  The  term  cattle  is  applied  to  the  various 
races  of  domesticated  animals  belonging  to  the  genus 
Bos — the  ox. 

(1)  It  belongs  to  the  class  Mammalia,  the  order  Ruminan- 
tia,  and  the  family  Bovidae  and  comprises  two  primary  groups, 
viz:  The  Bos  indicus  and  Bos  taurus. 

(2)  The  sub-genus,   Bos  indicus,   includes  the   zebus  or 
humped  cattle  numerously  found  in  some  parts  of  Asia  and 

^Africa. 

I 


2  „, TOE-  STUDY     OF     BREEDS. 

(3VjThe  other  sub-genus,  Bos  taurus,  includes  all  cattle  in 
which  the  hump  is  absent,  whether  domesticated  or  otherwise. 

IV.  From  the  testimony  of  the  rocks,  we  know 
that  the  ox  existed  in  northern  Europe  prior  to  the 
glacial  period. 

(1)  Whether  the  species  then  existing  were  the  ancestors 
of  the   breeds   of   the   present   time   can    never   certainly   be 
known,  but 

(2)  It   is  more  probable  that  the  present  types  are  the 
descendants  of  cattle  brought  by  the  various  migrations  of 
the  human  family  as  they  journeyed  westward. 

V.  Cattle  did  not  exist  in  America  prior  to  its 
discovery  by  Europeans. 

(1)  The  bovine  races  in  America  are  all  descended  from 
the  cattle  of  Europe. 

(2)  With  but  few  exceptions  they  have  been   furnished 
by  Great  Britain,  the  Netherlands,  Switzerland  and  Spain. 

VI.  It  is  generally  supposed  that  the  domes- 
ticated cattle  of  Europe,  including  those  of  Great 
Britain,  have  been  derived  from  at  least  two  distinct 
species,  namely  the  Bos  primigenius  or  Bos  urns, 
and  the  Bos  longifrons.  j> 

(1)  The  Bos  urus  were  of  extraordinary  size,   strength  r 
and  swiftness,  and  were  withal  very  fierce.  ^ 

(2)  The  Bos  longifrons  were  small  in  size,  short  in  body^" 
and  had  fine,  deer-like  limbs.  <£^ 

(3)  Other  fossil    specimens,    formerly    classified  as  &os<& 
frontosus    and    Bos    trochocerus,    have    more    recently    beeYi  J 
identified  as  belonging    to    one    or    the    other  of  the  afore\ 
mentioned  species.  \ 

VII.  There  is  much  difference  of  opinion  as  \ 
to  whether  the  domesticated  cattle  of  Europe  and 
America  are  descended  from  the  Bos  urus,  or  the 
Bos  longifrons,   or   from   a  blending  of   the  two 
species. 

(1)  Some  regard  them  as  the  degenerate  offspring  of  the 
former. 

(2)  Others  regard  them  as  the  improved  offspring  of  the 
latter,  and 


DOMESTICATED  RACES   OF   CATTLE.  3 

(3)  Yet  others  regard  them  as  the  result  from  crossing 
these. 

(4)  The  second  theory  is  more  likely  to  be  correct,  since 
improved  environment  is  followed  by  improved  development. 

VIII.  Nearly  all  the  improved  breeds  of  cat- 
tle found  in  Anglo-Saxon  speaking  countries  have 
been  derived  from  Great  Britain,  because 

(1)  Of  the  great  variety  and  superior  excellence  of  the 
breeds  found  there,  and 

(2)  Of  the  natural  genius  of  her  people  for  stock  keeping 
— a  characteristic    which    the    colonists    have  carried  along 
with  them. 

IX.  In  many  of   the   older   countries   of   the 
Eastern  world  the  cattle    are    probably    descended 
from  an  ancestry  going  far  back  beyond  the  Chris- 
tian era. 

(1)  They  have  not  improved  because  agriculture  has  not 
materially  improved,  and 

(2)  This  is  more  particularly  true  of  pastoral  countries. 

X.  Nature  unaided  can  in  suitable  localities 
maintain  a  certain  standard  of  excellence  through 
the  laws  that  govern  natural  selection,  but  she  can- 
not improve  upon  these,  hence 

(1)  Domestication  is  necessary  to  effect  improvement,  but 

(2)  It  does  not  follow,  of  necessity,  that  domestication 
always  improves  upon  nature. 


LECTURE  NO.  2. 

ORIGIN  OF  THE  BRITISH  BREEDS  OF  CATTLE. 

I.  The  precise  origin  of  the  British  breeds  of 
cattle  will  probably  never  be  fully  known. 

(1)  Fossil iferous  remains  prove  that  at  least  some  of  the 
present  types  of  cattle  have  been  long  in  the  land. 

(2)  Some  are  of  the  opinion  that  they  came  originally 
from   the  continent,   when  the  bed  of  the   English   Channel 
was  dry. 

(3)  Some  regard  them  as  the  conglomerate  produce  of 
two  or  more  distinctly  different  species  of  the  genus  Bos. 

(4)  Others  regard  them  as  the  differentiated  offshoots  of 
one  great  parent  stem. 

II.  It  is  not  impossible,  nor  can  it  be  said  to 
be  improbable,  that  the  many  and  varied  breeds  of 
cattle  now  found  in  Great  Britain  came  from  the 
one  parent  stem,  the  aboriginal  cattle  of  the  country. 

(1)  Great  variations  would  be  induced  by  locality,  and 
conditions  belonging  to  the  same. 

(2)  These  variations  would  relate  to  such  properties  as 
production,  size,  color,  form,  flesh,  milk  and  maturity. 

(3)  They  would  be  increased  by  fusion  with  other  races 
of   cattle   brought    into   the    country   through   the    successive 
invasions  of  the  Saxons,  the  Danes  and  the  Normans. 

(4)  They  would  be  further  intensified  by  some  public  and 
private  importations  from  the  continent,  in  the  later  centuries. 

III.  The  principal  agencies  in  producing  evo- 
lution or  variation  of  race  and  type  in  cattle  are 
inter-breeding  or  crossing,  climate,  food,  habit  and 
treatment. 

(1)  Inter-breeding  or  crossing  is  one  of  the  most  potent 
agents  in  producing  variation,  especially  as  to  form. 

(2)  Climate  affects  color,  the  nature  of  the  coat,  develop- 
ment and  maturity. 

4 


BRITISH   BREEDS  OF  CATTLE.  5 

(3)  Food  affects  development    both    of    the    frame  and 
flesh,  and  also  the  milking  qualities. 

(4)  Habit  affects  constitution  and  transmission. 

(5)  Treatment  affects  constitution  and  performance,  and 
qualifies  all  the  influences  indicated  above. 

IV.  The    great    improvement    in    the    many 
breeds  of  cattle  found  in  Great  Britain  has  been 
brought  about  through  the  molding  influences  of 
man,  operating  in  the  line  of  natural  laws. 

(1)  These  influences  are:  Careful  selection  in  breeding, 
judicious  mating,   inter-crossing  of  the  progeny  for  a  time, 
liberal  sustenance  and  wise  management  generally. 

(2)  They  have  been  aided  by  a  favorable  and  varied  soil 
and  climate  and  by  the  fusion  of  different  breeds  and  types, 
each  possessing  intensified  peculiarities. 

(3)  The  tastes  of  the  British  people,  arising  in  part  out 
of  their  necessities,  have  conduced  to  the  same  end. 

V.  The  aboriginal  cattle  of  Great  Britain  are 
probably  represented  in  the  Kyloes  of  Scotland  and 
the  Black  cattle  of  Wales,  with  little  or  no  admix- 
ture of  other  blood,  and  in  purest  form  in  the  wild 
white  cattle  still  found  in  certain  parks. 

(1)  The  differences  which  characterize  these  arise  from 
some  of  the  influences  named  as  concerned  in  variation,  more 
especially  climate  and  food. 

(2)  All  or  nearly  all  of  the  other  races  have  probably 
been  influenced  to  a  greater  or  less  extent  by  the  fusion  of  the 
blood  of  other  breeds. 

VI.  The  chief  of  the  herds  of  wild  white  cat- 
tle still  existing  in  Great  Britain  are  found  in  Chil- 
lingham  park,  Lyme  park,  Chartley  and  Chadzow 
forest. 

(1)  The  prevailing  color  is  white  with  a  few  of  the  bulls 
cream,  but  the  whole  of  the  ear  inside  and  one-third  outside 
from  tip  down  is  red  or  brown. 

(2)  The  horns  are  rather  fine  and  white,  with  black  tips. 

(3)  The  color  of  the  muzzle  is  black. 

(4)  The  bulls  have  coarse  hair  on  the  neck  from  one  and 
one-half  to  two  inches  long. 

(5)  They  mature  at  six  years,  when  the  males  weigh, 
dressed,  about  "550  pounds." 


6  THE    STUDY    OF    BREEDS. 

VII.  The    many    breeds    of    cattle  in  Great 
Britain  have  been  classified  as  Long-horned,  Middle- 
horned,  Short-horned  and  Polled. 

(1)  The  Long-horned  varieties  represented  in  the  Long-- 
horns,  prominent  in  the  closing  half  of  the  last  century,  are 
probably  waning  in  popularity. 

(2)  The  Middle-horned  breeds  include  the  Herefords,  the 
Sussex,  the  Devons,  the  West  Highland  and  the  Ayrshires. 

(3)  The  Short-horned  breeds  include  the  Durham,  more 
frequently   called    Shorthorn,    the   Jersey,    the    Guernsey   and 
the  Kerry. 

(4)  The  Polled,  or  hornless  breeds,  which  are  an  artificial 
variety,  include  the  Aberdeen-Angus  Polls,  the  Galloways  and 
the  Red  Polls. 

VIII.  All  the  breeds  named  under  Note  VII 
are  more  or  less  represented  in  the  United  States 
and  Canada,  and  in  addition  the  following: 

(1)  The  Holsteins  and    Dutch    Belted    breeds  from  the 
Netherlands,  the  Brown  Swiss  from   Switzerland,  the  Cana- 
dian cow    of    French    origin    and    the    Texans  of   Spanish 
ancestry. 

(2)  The  Texans,  numerous  on  southern  ranges,  are  small 
in  size  and  long  of  horn,  and  they  are  kept  pure  as  are  the 
other  breeds,  but  are  not  registered. 


LECTURE  NO.  3. 

CLASSIFICATION    OF    CATTLE. 

I.  The  formal  classification  of  cattle  on  the 
basis    of    utility    does    not    appear    to    have    been 
attempted  by  those  who  have  written  on  bovine  hus- 
bandry, owing  probably 

(1)  To     the     difficulties     attending     such     classification, 
arising  from 

(2)  Variations  in  performance  growing  out  of  variations 
in  environment  and  treatment,   and   from  the  different  ends 
for  which  cattle  of  the  same  breed  are  kept,  hence 

(3)  No  classification  can  be  adopted  at  the  present  time 
that  is  likely  wholly  to  escape  criticism. 

II.  The  classification  of  cattle,  and  indeed  of 
all    domestic   animals,    cannot    longer  be  deferred, 
owing 

(1)  To  the  necessity  for  such  classification. 

(a)  In  the  systematic  teaching  of  live  stock  husbandry  in 
our  public  institutions,  and 

(b)  In  preventing  unfair  competition  in  public  showrings. 

(2)  The  general  adoption  of  suitably  prepared  standards 
of  excellence  will  more  and  more  simplify  the  work  of  classi- 
fication, but 

(3)  No   classification    can    be    submitted    that  may  not 
require  modification  sometime  in  the  future. 

III.  Cattle  in  the  United  States  and  Canada 
may  be  classified  as  pure  bred,  common  and  "scrub" 
or  unimproved. 

(i)  Pure  breds  are  those  which  have  been  bred  without 
admixture  of  alien  blood  and  whose  lineage  is  kept  in  suitable 
public  records. 

(a)  They  possess  marked  adaptation  to  certain  conditions 
of  environment,  and 

(b)  The  males  are  capable  of  effecting  a  marked  improve- 
ment in  the  offspring  of  common  and  unimproved  cattle  when 
crossed  upon  these. 

7 


8  THE    STUDY    OF    BREEDS. 

(2)  Common  cattle  are  those  of  mixed  breeding,  and  of 
what  may  be  termed  average  development. 

(a)  Their  blood  elements  may  and  do  vary  exceedingly, 
but  they  are  usually  possessed  of  some  pure  blood. 

(b)  For  various  reasons  their  numbers  are  likely  to  con- 
tinue to  predominate. 

(3)  Scrub  cattle  are  those  of  inferior  individuality. 

(a)  They  have  not  been  improved  by  up-grading  or  cross- 
ing, and 

(b)  They    are    usually    inferior    in    form    and    low    in 
performance. 

IV.  The  pure  breeds  of  cattle  in  the  United 
States  and  Canada  may  be  classified  as  beef,  dairy 
and  dual-purpose. 

(1)  Beef  cattle  are  those  which  are  chiefly  valuable  for 
producing  beef. 

(2)  Dairy  cattle  are  those  which  are  chiefly  valuable  for 
producing  milk. 

(3)  Dual-purpose  cattle  are  those  which  are  capable  in  a 
fair  degree  of  producing  both  meat  and  milk. 

V.  Adaptation  in  the  beef  breeds. 

(1)  They  should  usually  be  kept  on  the  ranges  and  on 
large  arable  farms  where  it  is  not  practicable  to  milk  them. 

(2)  They  suckle  their  calves  up  to  the  weaning  period 
and  then  go  dry. 

VI.  Adaptation  in  the  dairy  breeds. 

(1)  They  should  be  kept  by  dairymen  who  are  chiefly 
concerned  in  dairy  production. 

(2)  The  calves  not  wanted  for  breeding  should  be  sent 
to  the  block  at  a  comparatively  early  age.  as 

(3)  The    dairy    form    becomes    more    pronounced    with 
advancing  maturity,  and  the  relative  meat  value  correspond- 
ingly declines. 

VII.-     Adaptation  in  the  dual-purpose  breeds. 

(1)  They  should  be  kept  on  the  arable  farm  where  the 
farmer  is  seeking  a  return  in  both  meat  and  dairy  products,  and 

(2)  They  should  invariably  be  milked  and  the  progeny 
reared  by  hand. 

VIII.  The  following-  enumeration  of  the 
breeds  in  America  which  belong  to  these  respective 
classes  is  submitted  as  being  approximately  correct : 


CLASSIFICATION    OF    CATTLE.  9 

(1)  Beef  breeds:  Shorthorn,  Hereford,  Aberdeen-Angus 
Poll,  Galloway,  Sussex  and  West  Highland. 

(2)  Dairy  breeds:    Holstein,    Dutch    Belted,    Ayrshire, 
Guernsey,  Jersey,  French  Canadian  and  Kerry. 

(3)  Dual-purpose    breeds:     Shorthorn,   Polled    Durham, 
Brown  Swiss,  Red  Poll  and  Devon. 

IX.     Observations. 

(1)  It  has  been  the  aim  to  place  all  the  breeds  enumerated 
under  VIII  in  the  order  of  relative  size,  beginning  with  the 
largest,  but  the  average  of  size  in  some  of  the  breeds  is  not 
far  different. 

(2)  The  classification  of  Shorthorns  as  beef  and  also  as 
dual  purpose  is  based  on  the  large  use  that  has  been  made 
of  them  as  beef  and  dual-purpose  cattle. 

(3)  The    Polled    Durhams    are    very    similar,    but  more 
attention  probably  has  been  given  to  the  development  of  their 
milking  qualities. 

(4)  Milking  properties  are  somewhat  more  pronounced 
in  the  Red  Poll  breeds  than  beefing  properties,  while  these 
would  seem  to  be  about  equal  in  the  Devons. 

(5)  Classes  for  dual-purpose  cattle  were  first  created  at 
the  World's  Fair,  held  in  Chicago,  1893. 

(6)  Dual-purpose    cattle    are    numerously    found    among 
grades  of  various  blood  elements,  but  more  especially  among 
those  distinctively  of  Shorthorn  lineage. 


LECTURE  NO.  4- 


INDICATIONS    OF    CORRECT    FORM    COMMON    TO    THE 
BEEF   BREEDS. 

I.  All  the  beef  breeds  have  certain  features  of 
form  which  they  possess  more  or  less  in  common. 

(1)  These    may    be    considered    essential  to  good  beef 
production. 

(2)  The  differences  between  them  relate  more  to  size  and 
to  breed  peculiarities  than  to  essential  features  of  form. 

II.  The  more  essential  indications,  important 
perhaps  in  the  order  named,  are : 

(1)  A    compact    form,    that    is,     one    wide    and    deep 
throughout  and  but  moderately  long  in  the  coupling. 

(2)  A  good  back,  that  is,  one  wide  from  neck  to  tail,  well 
fleshed  and  straight. 

(3)  A  good  front  quarter,  that  is,  one  wide,  deep  and  full. 

(4)  A  good  hind  quarter,  that  is,  one  long,  wide  and  deep. 

(5)  Good   handling   qualities,    as   indicated   in    soft   and 
elastic  flesh  and  pliant  skin. 

III.  Indications    of    correct    form    given    in 
detail. 

(1)  Size — The  size  should  be  medium  to  large  for  the 
breed  and  the  bone  medium. 

(2)  General  Outline  — The  body  should  resemble  a  par- 
allelogram   in    shape    and    should    be    equally    and    smoothly 
developed  throughout. 

(3)  Head — The  head  should  be  medium  in  size,  inclining 
to  short  rather  than  to   long,   clean   cut,   broad  between  the 
eyes,  only  moderately  dished,  and  level  across  the  top,  save  in 
the  polled  breeds. 

(a)  Nose,  moderately  fine,  neither  dished  nor  Roman  and 
of  medium  length. 

(b)  Muzzle,  broad,  full,  distinct  and  dewy. 

(c)  Nostrils,  large. 

(d)  Eyes,  large,  full,  clear  and  calm. 

(e)  Horns,    absent    or    varying    according   to   breed,    not 
coarse  and  set  on  a  level  with  the  withers,  back  and  tailhead. 

10 


BEEF    BREEDS.  II 

(f)  Ears,  medium  in  size,  broad  rather  than  long,  not  over 
sensitive  nor  yet  sluggish,  and  well  covered  with  hair,  but 
varying  somewhat  in  the  different  breeds. 

(4)  Neck. — Medium  to  short,  longer  in  the  female  and 
also  finer. 

(a)  It  should  not  be  coarse  at  the  junction  with  the  head, 
and 

(b)  It   should   gradually   deepen   and   widen   toward   the 
neck  vein  so  as  to  blend  insensibly  into  the  shoulder. 

(5)  Back — Wide  from  the  base  of  the  neck  to  the  tail- 
head,  well  covered  with  flesh,  especially  on  the  loin,  straight 
and  level. 

(6)  Forequarters  —  Wide,     deep    and    full     and    about 
equally  developed  with  the  hindquarters. 

(a)  Withers,  wide  and  level. 

(b)  Shoulders,  well  developed,  laid  well  back  toward  the 
ribs  and  forward  toward  the  neck  vein,  sloping  but  gradually 
and  neither  prominent  nor  bare. 

(c)  Chest,  capacious. 

(d)  Breast,  broad,  deep  and  full. 

(e)  Brisket,  broad  and  well  rounded. 

(f)  Arm,  broad,  full  and  tapering  nicely  toward  the  knee. 

(7)  Barrel  or  Coupling — Only  moderately  long,  but  wide 
and  deep,  and  more  roomy  in  the  female. 

(a)  Ribs,  well  sprung,  that  is,  rounding  out  nicely  from 
the   spinal   column,  long,   close   spaced,   not   readily  apparent 
to  the  eye,  and.  coming  well  forward  and  backward. 

(b)  Crops,  well  filled  throughout. 

(c)  Fore  flank,  full  and  deep. 

(d)  Hind  flank,  deep,  full  and  thick. 

(e)  Underline,  straight,  or  nearly  so. 

(f)  Girth,  good  around  the  heart  and  about  equally  good 
at  the  hind  flank. 

(8)  Hindquarters — Long   from   hook   point   to   tailhead, 
deep  from  hook  point  to  hind  flank  and  hock,  and  thick  from 
side  to  side. 

(a)  Hips,  full  in  every  part. 

(b)  Thigh,  broad  and  full  and  tapering  gradually  toward 
the  hock. 

(c)  Buttock,  square  and  upright,  but  in  some  breeds  a 
little  rounded. 

(d)  Twist,  full  and  commencing  far  down. 

(e)  Tail,  broad  at  the  tailhead,  but  fine  rather  than  coarse 
and  hanging  at  right  angles  with  the  line  of  the  back. 

(9)  Legs  — Medium    to    short,    straight,    fine    below    the 
knee,  standing  firmly  under  the  body,  and  yet  a  fair  distance 
apart. 

(10)  Skin—Oi  medium  thickness,  but  varying  with  the 
breed,  mellow  and  elastic,  and  well  covered  with  hair  mossy 
to  the  touch. 


12  THE    STUDY    OF    BREEDS. 

(u)  General  Appearance  —There  should  be  a  nicely 
balanced  development  and  an  easy  and  active  carriage,  but 
not  sprightly  or  sluggish. 

(a)  There  should  be  an  absence  of  all  undue  prominences, 
as    at    the    shoulder    points,    the    hook    points    and    the    pin 
bones,  also 

(b)  An  absence  of  patchiness  when  in  high  flesh,  as  at  the 
shoulders,  hook  points  and  rumps. 

-  I 


LECTURE  NO.  5. 


INDICATIONS     OF     CORRECT     FORM     AND     FUNCTION 
COMMON   TO   THE  DAIRY   BREEDS. 

I.  All  the  dairy  breeds  have  certain  features 
of  form  and  function  which  they  possess  more  or 
less  in  common. 

(1)  These  may  be  considered  essential  to  good  perform- 
ance in  the  dairy. 

(2)  The  differences  between  them  relate  more  to  size  and 
breed  peculiarities    than    to    essential    features  of  form  and 
function. 

II.  The  more  important  indications,   impor- 
tant perhaps  in  the  order  given,  are : 

(1)  Much   length   and   depth   in   the  barrel   or   coupling, 
indicating  a  large  consumption  and  utilization  of  food. 

(2)  Refinement  of  form,  as  evidenced  more  particularly 
in  the  head,  neck,  withers,  thighs  and  limbs. 

(3)  Good  development  of  udder  and  milk  veins. 

(4)  Constitution,  as  indicated  by  a  capacious  chest,  much 
width  through  the  heart,  a  broad  loin,  a  full,  clear  eye,  and  an 
active  carriage.     (See  Note  VIII  below.) 

(5)  Downward  and  yet  outward  sprung  and  open  spaced 
ribs,  covered  with  a  soft,  pliable  and  elastic  skin. 

III.  Indications  of  correct  form  and  function 
given  in  detail. 

(1)  Size — The  size  should  be  medium  to  large  for  the 
breed. 

(2)  General  Outline  — The  triple  wedge  shaped  formation 
has  long  been   considered   essential,   although   it  is   not  very 
explicit.     It  implies 

(a)  Increasing  width  from  the  'withers  downward. 

(b)  Increasing  width  toward  the  rear  parts. 

(c)  Some  increase  in  distance  between  the  top  and  bottom 
lines  as  they  go  backward. 

(3)  Head — The  head   should  be  medium  to  fine,   clean 
cut  and   relatively  longer,   lighter  and  more  dished  than  in 
the  beef  breeds. 

13 


14  THE    STUDY    OF    BREEDS. 

(a)  Forehead,  broad  and  dishing. 

(b)  Nose,  fine. 

(c)  Muzzle,  medium  to  broad  and  moist. 

(d)  Nostrils,  large  and  open. 

(e)  Cheeks,  clean  and  spare. 

(f)  Eyes,  prominent  and  lively. 

(g)  Poll,  medium  to  wide,  according  to  breed. 
(h)  Horns,  fine. 

(i)  Ears,  medium,  with  ample  secretions,  thinner  than  in 
the  beef  breeds  and  somewhat  livelier. 

(4)  Neck — Inclining  to  long  and  light,  almost  slim. 

(a)  It  should  be  fine  at  the    junction    of    the    head  and 
should  widen  and  deepen  only  gradually. 

(b)  The  junction  with  the  body  should  be  well  defined, 
almost  abrupt  in  character. 

(5)  Back  — Narrow  at  the  withers,  wide  at  the  loin,  and 
at  least  moderately  so  at  the  pin  bones,  and  straight  or  swayed 
according  to  breed  and  individuality. 

(a)  A  straight  back  is  to  be  preferred,  other  things  being 
equal. 

(b)  The  spinal  column  should  be  large,  well  defined  and 
open  spaced. 

(c)  There  should  be  more  or  less  of  a  downward  slope 
from  the  crupper  to  the  outer  edge  of  the  hip. 

(6)  Forequarters  — Lighter    than    the    hindquarters,    and 
spare. 

(a)  Withers,  narrow. 

(b)  Shoulders,    not   heavy,    pronounced    in   their   upward 
slope  toward  one  another,  and  more  or  less  abrupt  in  front. 

(c)  Chest,  wide  through  the  heart  and  capacious. 

(d)  Breast,  wide  below,  but  not  prominent. 

(e)  Brisket,  wedge-shaped. 

(f)  Arm,  inclining  to  light. 

(7)  Barrel    or    Coupling  — Long,    deep,    capacious,    in    a 
sense,  paunchy. 

(B.)  Ribs,  broad,  wide  spaced,  with  a  deep  downward  and 
outward  spring,  and  much  space  between  the  last  rib  and 
hook  point. 

(b)  Crops,  steep,  but  not  necessarily  depressed. 

fcjl  Fore  flanks,  fairly  well  filled. 

(d)  Hind  flanks,  thin  but  not  sunken. 

(e)  Underline,  more  or  less  sagged. 

(f)  Girth,    at    least    fairly    good    around    the  heart,  and 
increasingly  so  at  the  hind  flank. 

(8)  Hindquarters — Long,   but  varying   somewhat   in  the 
breeds,  wide  at  top  of  the  hips  and  coming  well   down,  but 
without  fullness. 

(a)  Hips,  not  heavy,  but  more  heavy  in  some  breeds. 

(b)  Thighs,    inclining    to    light,  thin    and  more  or  less 
incurved. 


DAIRY  BREEDS.  15 

(c)  Buttock,   upright  or  receding  somewhat  toward  the 
thigh. 

(d)  Pin  bones,  prominent  and  wide  spaced. 

(e)  Twist,  open,  placed  high,  and  roomy. 

(f)  Tail,  not  coarse,  tapering,  of  good  length,  and  hanging 
at  right  angles  to  the  back. 

(9)  Escutcheon  — Well  defined   and  well  developed  from 
the  perineum  to  the  udder  and  extending  well   outward  on 
the  thighs. 

(a)  Breadth  below  the  perineum    is    said  to  denote  pro- 
longed milking  qualities. 

(b)  Width  at  the  thighs  is  said  to  indicate  deep  milking 
qualities. 

(10)  Udder  —  Long,  broad  and  deep,  extending  well  for- 
ward and  well  up  behind,  and  evenly  quartered. 

(a)  It  should  be  well  let  down,  but  not  pendulous,  and 
the  skin  should  hang  in  loose  folds  behind  when  the  udder 
is  empty. 

(b)  In   quality,   it  should  be  fine  and  elastic,   glandular, 
not  fleshy. 

(c)'  The  hair  on  the  udder  should  be  soft  and  not  plentiful. 

(d)  The  veins  on  the  same  well  defined. 

(e)  The  teats  of    medium    size    and    squarely  placed  or 
pointing  slightly  outward. 

( 1 1 )  Milk    Veins  — Large,   tortuous,   preferably  branched 
and  entering  the  abdominal   wall   well   forward  and  through 
large  orifices,  usually  called  milk  wells. 

(a)  More   commonly  there   are  but  two  milk   wells,  but 
more  are  much  prized. 

(b)  The  veins  increase  in  size  with  advancing  age  in  the 
animal. 

(12)  Legs — Medium  in  length,  fine  in  bone  and  straight, 
at  least  fairly  wide  apart  and  yet  well  under  the  body. 

(13)  Skin — Medium  to  fine,  finer  than  in  the  beef  breeds, 
easily  movable,  and  covered  plentifully  with  fine,  soft  hair. 

(14)  General     Appearance — The     carriage      should     be 
active,  the  prominences  at  the  angles  and  also  the  ribs  dis- 
tinctly apparent,  and  there  should  be  evidences  of  a  tendency 
to  spareness  in  form  when  in  milk. 

IV.     The    males    as    distinguished    from    the 
females. 

(1)  They  should  be  stronger  in  bone  and  more  masculine 
throughout,  especially  in  the  head  and  neck,  and  not  so  rangy 
in  body  or  limb. 

(2)  The  first  requisite  is  constitution  as  indicated  by  a 
capacious  chest,  much  width  through  the  heart  and  an  active 
carriage. 


1 6  THE    STUDY    OF    BREEDS. 

(3)  Prominent  among  the  evidences  of  milk  transmitting 
power  are 

(a)  Easily  traceable  milk  veins  in  the  underline. 

(b)  Embryo  teats,  large  and  placed  well  forward  and  wide 
apart. 

(c)  Amplitude  of  skin  on  the  rear  parts  of  the  underline. 

V.  Nerve-power,    or   temperament,    the   out- 
come of  form,  is  supposed  to  influence  favorably 
milk  elaboration  and  the  following  are  prominent 
among  its  indications : 

(1)  A  broad  and  dished  forehead  with  a  lively  eye  and 
active  ear. 

(2)  Good  width  at  the  junction  of  the  spine  and  skull, 
and  large  development  of  the  spinal  column. 

(3)  A  forceful  disposition  the  outcome  of  energy,  not  of 
bad  temper,  and  an  active  carriage. 

VI.  Prominent  indications  of  abundant  milk 
production : 

(1)  A  roomy,  capacious,  open-ribbed  barrel. 

(2)  Good  development  of  udder  and  milk  veins. 

(3)  General  refinement  and  spareness  of  form,  and 

(4)  Marked    indications    of    nerve-power,     as   given   in 
Note  V. 

VII.  Prominent  indications  of  quality  in  milk. 

(1)  Good  handling  qualities,    as    evidenced    in    a    nice, 
pliant  skin. 

(2)  Skin,  creamy  to  a  rich  yellow  in  color,  more  especially 
inside  the  ears,  at  the  flanks  and  around  and  over  the  udder. 

VIII.  Leading  indications  of  good  constitu- 
tion and  vitality  given  in  detail. 

(1)  Absence   of  extreme   refinement   in   head,   neck   and 
limbs. 

(2)  A  full,  clear  and  restful  eye. 

(3)  Much  width  of  chest  cavity  and  much  of  roominess 
in  the  same. 

(4)  Large  development  of  the  spinal  column. 

(5)  Much  width  at  the  loin,  with  distinctness  in  the  pelvic 
arch  and  roominess  in  the  pelvic  cavity. 

(6)  Activity  in  the  secretions  of  the  skin,  and 

(7)  Active  and  easy  movement. 


LECTURE  NO.  6. 

INDICATIONS    OF    CORRECT   FORM    AND    FUNCTION    IN 
DUAL-PURPOSE     CATTLE. 

L  Dual-purpose  cattle  of  pure  and  likewise 
of  mixed  breeding  have  certain  features  of  form 
which  they  possess  more  or  less  in  common. 

(1)  These  may  be  considered  essential  to  good  perform- 
ance in  the  production  of  milk  and  meat. 

(2)  The   differences    between    them    are    such  as   relate 
chiefly  to   size,   to  breed   peculiarities   in  pure  breds,   and  to 
mixed  blood  elements  in  grades. 

II.  The  more  important   indications,    impor- 
tant, perhaps,  in  the  order  named,  are : 

(1)  Medium  to  large  size  for  the  breed  or  grade. 

(2)  Good  length  and  depth  in  the  coupling,  especially  in 
the  females. 

(3)  Good  development  of  udder  and  milk  veins. 

(4)  Good  constitution  as  indicated  by  good  width  through 
the  heart. 

(5)  Head  and  neck  inclining  to  long  and  fine,  and 

(6)  Ribs    of    medium    spring,    open    spaced   and    covered 
with  a  good  handling  skin. 

III.  Lineage  — The  best  specimens  are  found 
in  the  pure  dual-purpose  breeds,  or  in  high  grades 
of  these,  but 

(1)  Mixed  blood  elements  are  not  seriously  objectionable 
in  foundation  animals  of  correct  type,  and 

(2)  In  breeding,  well  chosen  pure  bred  dual-purpose  sires 
should  be  used. 

IV.  Indications  of  correct  form  and  function 
given  in  detail : 

(i)  Size — The  dual-purpose  cow  is  large  in  form  and 
capacious  in  body,  not  massive  like  the  high  type  beef  animal, 
neither  coarse  nor  unduly  refined,  and  possessed  of  what  may 
be  termed  a  happy  equilibrium  in  development. 

19 


2O  THE    STUDY    OF    BREEDS. 

(2)  General  Outline  — The  form  should  be  parallelogram- 
mic  rather  than  wedge-shaped,  and  nearly  evenly  developed  in 
front  and  rear. 

(3)  Head  — Only  moderately  large  and  inclining  to  long, 
clean  cut  and  free  from  throatiness. 

(a)  Forehead,  wide. 

(b)  Nose,  inclining  to  long  and  fine. 

(c)  Muzzle,  medium  to  strong  and  moist. 

(d)  Nostril,  large  and  open. 

(e)  Cheeks,  lean. 

(f)  Eyes,  large,  prominent  and  neither  restless  nor  sleepy. 

(g)  Poll,  varying  with  the  breed  or  grade. 
(h)  Horns,  inclining  to  fine  when  present. 

(i)  Ears,  of  medium  size,  thickness  and  action,  but  vary- 
ing with  the  breed  or  grade. 

(4)  Neck  — Inclining  to  long  and  fine,  but  not  slim. 

(a)  Not  coarse  at  the  junction  with  the  head. 

(b)  Of  medium  increasing  width   and   depth  toward  the 
shoulder,  and  joining    the    latter    neither     abruptly     nor    so 
smoothly  as  in  the  beef  breeds. 

(5)  Back  — Moderately  wide  at  the  withers,  wide  at  the 
loin  and  pin  bones,  and  straight. 

(6)  Forequarters  — Nearly  equal  in  development  with  the 
hindquarters. 

(a)  Withers,  moderately  wide. 

(b)  Shoulders,  large,  but  not  prominent,  and  possessed  of 
medium  upward  and  forward  slope. 

(c)  Chest,  wide  through  the  heart,  capacious. 

(d)  Breast,  wide,  moderately  deep  and  full. 

(e)  Brisket,  wide  and  but  moderately  full. 

(f)  Forearm,  broad  and  but  moderately  full. 

(7)  Barrel  or  Coupling  — Long,  deep,  roomy,  capacious. 

(a)  Ribs,  at  least  fairly  well  sprung  and  deep,  well  spaced, 
easily  discernible  when  the  animal   is  giving  milk,   and  pos- 
sessed of  good  snace  between  the  last  rib  and  hook  point. 

(b)  Crops,  filled  up  level,  or  nearly  so,  with  the  shoulder. 

(c)  Fore  flanks,  low  and  full. 

(d)  Hind    flanks,    low,    moderately  full  and  of  medium 
thickness. 

(e)  Girth,  good  at  the  heart  and  at  least  good  at  the  hind 
flank. 

(f)  Underline,  straight  or  slightly  rounded  downward. 

(8)  Hindquarters  — Long,   wide,   deep    and    but    slightly 
dropping  away  from  the  sacrum  and  crupper. 

(a)  Hips,  straight  on  the  sides. 

(b)  Thighs,  broad,  and  in  a  line  externally  with  the  hips, 
and  possessed  of  but  little  or  no  incurvature  behind. 

(c)  Buttocks,  straight,  or  nearly  so. 

(d)  Pin  bones,  wide,  but  not  prominent. 

(e)  Twist,  open  and  placed  moderately  low. 


DUAL-PURPOSE    CATTLE.  21 

(f)  Tail,  inclining  to  fine  and  long,  smoothly  set  on  and 
hanging  at  right  angles  with  the  body. 

(9)  Udder — Capacious,    evenly    quartered,    coming    well 
forward  and  backward  and  not  too  high  or  too  low. 

(a)  When  empty  it  should  be  pliant,  not  fleshy,  and  with 
much  loose  skin  hanging  in  folds  at  the  rear. 

(b)  The  teats  should  be  of  good  size  and  pointing  slightly 
outward. 

(10)  Milk  Veins — Large,  long,  tortuous,  all  the  better  if 
branched,  and  they  should  enter  the  body  through  large  orifices 
or  milk  wells. 

(n)   Legs — Medium    in    length    and   bone,    straight    and 
widely  placed. 

(12)  Skin — Medium,    inclining    to    fine,    easily    movable, 
particularly  on  the  ribs,  and  plentifully  covered  with  soft  hair 
devoid  of  coarseness  or  harshness. 

(13)  General  Appearance — The  large,  refined  and  fairly 
smooth  form  of  the  dual-purpose  animal  carries  along  with  it 
evidences  of  producing  capacity. 

(a)  .  In   movement   it   is   neither   sprightly   nor   sluggish, 
but  easy. 

(b)  When  in  milk  it  is  not  high  fleshed,  but  puts  on  flesh 
quickly  when  dry. 

V.  The  more  important    points    of    contrast 
between  the  males  and  females : 

(1)  The  former  are  heavier  and  stronger  and  shorter  in 
head,  horn,  neck  and  limbs. 

(2)  They  have  relatively  more  of  breast  development  and 
are  relatively  a  little  shorter  in  the  coupling. 

VI.  Dual-purpose  cattle  contrasted  with  beef 
cattle. 

(1)  In  general  outline  the  former  are  less  massive,  not  so 
even  in  their  proportions  and  not  so  smooth. 

(2)  In  size  they  are  about  the  same,  but  do  not  weigh 
so  well. 

(3)  They  are  a  little  longer  in  the  head,  neck,  limbs  and 
barrel. 

(4)  They  are  not  so  wide  at  the  withers,  are  a  little  less 
full  in  the  breast,  shoulders,  hips  and  twist,  and  are  not  quite 
so  rounded  or  close  spaced  in  the  ribs,  and 

(5)  The  development  of  udder  and  milk  veins  is  much 
more  marked. 

VII.  Dual-purpose  cattle  contrasted  with  dairy 
cattle. 


22  THE    STUDY    OF    BREEDS. 

(1)  In  general  outline  the  former  are  usually  much  larger 
and  heavier,  the  fore  and  hindquarters  are  more  evenly  bal- 
anced, the  angular  points  are  not  so  prominent  and  the  form 
is  not  so  spare. 

(2)  The  withers  are  wider,  the  spinal  column  less  promi- 
nent and  the  back  straighten 

(3)  The  breast  is  more  strongly  developed,  the  spring  of 
rib  rounder,  the  hips  and  thighs  heavier  and  the  bone  some- 
what larger. 

(4)  In  general   development  of  head,  neck,  body,   udder 
and  milk  veins,  the  difference  is  not  greatly  marked. 


THE  BEEF  BREEDS 


LECTURE  NO.  7. 

SHORTHORN    CATTLE THEIR   ORIGIN    AND   HISTORY. 

I.  This  breed  of  cattle  is  so  named  from  the 
shortness  of  the  horns  which  characterize  it. 

(1)  It  is  also  known  as  the  Durham,  from  the  county  in 
which  it  originated. 

(2)  .These  terms  are  now  regarded  as  synonymous  and 
interchangeable. 

II.  The  precise  origin  of  the  Shorthorn,  like 
that  of  nearly  all  the  other  British  breeds  of  cattle, 
is  involved  in  much  obscurity. 

(1)  The    Romans,    Saxons,    Danes    and    Normans,    who 
conquered  England,  in  turn  brought  cattle  with  them  that  were 
successively  crossed   on  the   native  breeds,   and   this   in  part 
accounts  for  the  variety  of  these. 

(2)  The  lack  of  interchange  in  live  stock  for  centuries 
after  the  Norman  conquest  favored  the  development  of  dis- 
tinctive  types,   through   the  modifying   influences   of   climate, 
soil,  shelter  and  treatment. 

(3)  Thus   it  was,   that  in  the  rich  pasture  lands  of  the 
counties    of    Durham    and    Yorkshire,    and    especially    in    the 
valley  of  the  River  Tees,  a  comparatively  large  type  of  cattle 
existed   several   centuries   ago,    the   ancestors  of  our  modern 
Shorthorns. 

(4)  For  a  long  time  there  were  two  independent  strains 
of  ancestry,  viz:  The  Teeswater  and  the  Holderness;  but  these 
have  long  since  been  blended  through  the  almost  indiscriminate 
crossing  of  their  descendants. 

III.  Those   Teeswater   and   Holderness   pro- 
genitors of  the  modern  Shorthorn  possessed  high 
and  broad  carcasses,  good  milking  qualities  and  an 
aptitude  to  fatten ;  but  their  flesh  was  coarse  and 
accompanied  by  a  large  amount  of  offal. 

23 


1 

o 
.c 

I 


SHORTHORNS.  25 

IV.  It  is  alleged  and  as  stoutly  denied  that 
improvements  were  effected  on  the  Teeswater  and 
Holderness  cattle  by  the  use  of  Dutch  bulls  and  on 
the  improved  Shorthorn  by  the  introduction  of  a 
Galloway  cross. 

(1)  It  is  pretty  certain,  however,  that  a  Dutch  cross  was 
introduced  about  the  year  1640,  and  also  at  a  subsequent  period 
or  periods. 

(2)  The  Colling  Bros,  introduced  a  Galloway  cross  known 
as  "the  Alloy"  about  the  end  of  the  eighteenth  century. 

V.  Several  good  herds  of  Shorthorns  existed 
in  England,  in  the  northern  counties,  as  early  as  the 
middle  of  the  eighteenth  century. 

(1)  Notable  among  these  were  the  herds  of  the  Earl  of 
Northumberland,    Sir    Wm.     St.     Quinton,     Millbank,    Croft, 
Stevenson,  Maynard  and  Wetherell. 

(2)  The   average    size   of   the   cattle    in   those    days    was 
larger  than  it  is  now,  but  they  were  not  equal  to  the  cattle  of 
to-day  in  quality,  symmetry  and  early  maturing  properties. 

VI.  The  following  include  the  more  noted  of 
the  early  improvers  of  .Shorthorns  : — 

(1)  The  Colling  Bros,  of  Ketton,  who  commenced  their 
work  of  improvement  about  1780,  or  somewhat  earlier. 

(a)  They  selected  their  foundation  stocks  wherever  they 
could  get  good  animals. 

(b)  They  aimed  at  reducing  the  frame  and  improving  the 
general  symmetry  and  fleshing  properties  of  their  favorites. 

(c)  They  bred  many   famous   bulls,   and   also   the   "Dur- 
ham Ox"  and  the  "White  Heifer  that  Traveled." 

(d)  The    purchases   made    at   the    dispersion    sale    of   the 
Colling  Bros.,   in   1810,   did  much  to  improve  the   Shorthorn 
herds  in  England. 

(2)  Thomas  Bates,  a  faithful  disciple  of  the  Colling  Bros., 
who  commenced  breeding  Shorthorns  at  Kirklevington  late  in 
the  eighteenth  century. 

(a)  The    Princess,    Duchess    and    Oxford    families,    were 
among  the  most  famous  of  the  tribes  which  he  founded. 

(b)  Mr.  Bates  died  in  1849,  and  his  herd  was  dispersed 
in   1850. 

(3)  Richard    Booth,    who    founded    the    famous    herd    at 
Studley  about  1790,  a  work  well  sustained  at  a  later  period  by 
his    sons,    Thomas    and    John,    at    Warlaby    and    Killerby, 
respectively. 


26  THE    STUDY    OF    BREEDS. 

(a)  The  special  aim  of  R.  Booth  was  to  lengthen  the  hind 
quarter,  to  fill  up  the  fore  flank,  to  secure  greater  depth  of 
flesh  and  a  strength  of  constitution  that  would  stand  forcing 
well. 

(b)  The  Booth  bulls  have  been  found  great  improvers  of 
herds  into  which  they  have  been  introduced. 

(4)  Amos  Cruikshank  of  Sittyton,  Aberdeenshire,  Scot- 
land, who  may  be  regarded  as  the  originator  of  Scotch 
Shorthorns. 

(a)  The  many  tribes  of  this  famous  herd  were  built  upon 
a  mixed  Bates  and  Booth  foundation. 

(b)  It  was  founded  in  1837  and  dispersed  in  1889. 

VII.     The  Bates,  Booth  and  Cruikshank  cattle 
contrasted. 

(1)  The    Bates    Shorthorns    were    distinguished  by  their 
size,  good  milking  qualities,  cleanness  of  head,  neck  and  limbs, 
and  elegant  style. 

(2)  The  Booth  Shorthorns  were  equally  large,  possessed 
greater  heart  girth  and  length  of  hind  quarter,  and  more  depth 
and  mellowness  of  flesh,  but  in  instances  not  a  few  they  were 
plain  in  the  head,  strong  in  the  horn  and  deficient  in  style. 

(3)  The  Cruikshank  cattle,  or  Scotch   Shorthorns,   were 
less  in  size  than  either  the   Bates  or  Booth  cattle,  but  they 
were  more  compact  and  blocky  in  build,  took  on  flesh  more 
readily,  and  were  superior  when  placed  on  the  block. 

(4)  Scotch    Shorthorns    have    been    great   prize    winners 
during  recent  years. 


s 

•5. 


CO 


LECTURE  NO.  8. 

SHORTHORNS T.HEIR      DISTRIBUTION      IN      OTHER 

COUNTRIES. 

I.     First  importations  to  America. 

(1)  Between  1783  and  1795  Messrs.   Goff  and  Miller  of 
Virginia  imported  Shorthorn  cattle  of  both  sexes  into  Balti- 
more, Md. 

(2)  Some  of  their  descendants  were  taken  to  Kentucky, 
where  they  effected  much  improvement  upon  the  native  stocks 
of  that  State. 

(3)  But  little  is  known  of  the  exact  genealogy  of  these 
cattle,  although  it  has  been  a  fruitful  subject  of  discussion. 

IT.     Importations  to  other  States. 

(1)  The  first  direct  importation  of  Shorthorns  into  New 
York   State   was   made  by   Samuel    M.    Hopkins   of   Moscow 
in  1815. 

(2)  The  first  direct  importation  was  made  into  Kentucky 
in  1817,  by  Col.  L.  Sanders  of  Grass  Hill. 

(3)  The  first  direct  importation   was  made  into   Massa- 
chusetts in  1817  by  Steven  Williams  of  Northboro. 

III.  Other  importations  to  the  United  States. 

(1)  From  1817  onward,  importations  of  Shorthorns  from 
England  have  been  made  almost  every  year  until  the  present 
time. 

(2)  Notable   among  those    in    point    of    time   were   the 
importations  made  by  the  Ohio  Company  for  Importing  Eng- 
lish Cattle,  of  Chillicothe,  O.,  in  1834  to  1836. 

(3)  Kentucky,  New  York  and  Ohio  early  became  noted 
centers  of  the  breed. 

IV.  Prominent  Shorthorn  breeders. 

(1)  They  are  so  many  that  their  names  even  cannot  be 
given   here,   much   less   can   the   grand,   good   work   they   did 
be  noticed. 

(2)  Lewis  F.  Allen  of  New  York  and  William  Warfield 
of  Kentucky  stand  foremost  among  their  advocates. 

28 


SHORTHORNS.  2Q 

V.  The  New  York  Mills  sale. 

(1)  The  most  notable  sale  of  Shorthorns  ever  held  was 
that  of  Messrs.   Campbell  and  Walcott  of  New   York  Mills, 
N.  Y.,  in  1873. 

(2)  The  108  animals  sold  of  all  ages  aggregated  $382,000. 

(3)  One  Duchess  cow  was  sold  for  $40,600,  the  highest 
price  ever  bid  for  a  cattle  beast. 

VI.  Importations  into  Canada. 

(1)  The  first  importation  of  Shorthorns  was  made  into 
Canada  by  the  New  Brunswick  Board  of  Agriculture  in  1825, 
or  the  year  following. 

(2)  The    first    importation    was    made    into    Ontario    by 
Robert  Arnold  of  St.  Catharines  in  1832. 

(3)  The  first   direct  importation   of   English    Shorthorns 
from  Britain  into  Ontario  was  made  by  Roland  Wingfield  of 
Guelph  in  1833. 

(4)  Since   that  time   Canada  has   become   famous   as   an 
importing  center  and  also  as  a  breeding  center  of  Shorthorns. 

(5)  Prominent   among   the    Canadian    breeders    and    im- 
porters stand  out  the  names  of  Simon  Beattie,  Hon.   M.  H. 
Cochrane  and  James  I.  Davidson. 

VII.  The  Hillhurst  herd. 

(1)  This  herd  was  established  by  the  Hon.  M.  H.  Coch- 
rane in  1865. 

(2)  In    1877,   thirty-two   animals   were  exported   from   it 
to  England  and    sold    by    public    auction    at    Millbeckstock, 
Bowness,  Windermere,  at  an  average  of  about  $2,500  each. 

(3)  The    tenth    Duchess    of    Airdrie    and    fifteen    of    her 
progeny,  bred  at  Hillhurst  and  sold  at  different  times,  aggre- 
gated more  than  $175,000. 

VIII.  Dissemination  in  countries  other  than 
the  United  States  and  Canada. 

(1)  Shorthorns     have    been     exported     to     nearly   every 
country  colonized  by  Anglo-Saxons  and  also  to  many  lands 
where  other  languages  prevail. 

(2)  Outside    of    the    United    States,    Great    Britain    and 
Canada,  they  are  most  numerously  found  in  Buenos  Ayres, 
Australia  and  New  Zealand. 

IX.  The  English  herd  book. 

(1)  The    first    volume    of   the    English    Shorthorn    Herd 
Book  was   published   in   1822,   by  George   Coates  of  Carlton, 
Pontefract,  Yorkshire,  England. 

(2)  Its  proprietorship  was  transferred  to  Henry  Stafford 
in  1846,  after  five  volumes  had  been  published. 


30  THE    STUDY    OF    BREEDS. 

X.     The  American  herd  books. 

(1)  The  first  volume  of  the  American   Shorthorn  Herd 
Book  was  published  by  Lewis  F.  Allen  of  Black  Rock,  Buffalo, 
N.  Y.,  in   1846. 

(2)  The  first  volume  of  the  American  Shorthorn  Record 
was  published  by  A.  J.  Alexander  of  Woodburn,  Ky.,  in  1869. 

(3)  The   first   volume   of  the   Ohio    Southern    Shorthorn 
Record   was   published   by   the    Shorthorn    breeders    of    Ohio 
in  1878. 

(4)  The  American  Shorthorn  Association  purchased  the 
interest  in  all  these  American  records  in  1882,  and  since  that 
date  Shorthorn  pedigrees  have  been  published  in  the  American 
Shorthorn  Herd  Book. 

XL     Canadian  herd  books. 

(1)  The  first  volume  of  the   Canadian   Shorthorn   Herd 
Book  was  published  in   1867,  of  the  British- American  Short- 
horn Herd  Book  in   1881,  of  the  Dominion   Shorthorn  Herd 
Book  in  1887. 

(2)  The    last    named    record    has    absorbed    the    records 
previously  published. 

XII.  Distribution  in  the    United    States  and 
Canada. 

(1)  Shorthorns  are  now  found  in  almost  every  state  of 
the  Union  and  in  every  province  of  Canada. 

(2)  Ontario   stands   first  in  the  number  of  its  recorded 
Shorthorns. 

(3)  In  the  United  States  they  are  probably  most  numer- 
ous in  Illinois  and  Iowa  in  the  order  named,  but  they  are  also 
quite   numerous   in   nearly   all   the   Central    States,   especially 
Ohio,  Indiana  and  Kentucky. 

XIII.  Registration  in  the  United  States  and 
Canada. 

(1)  Forty-five  volumes  of  the  American  Shorthorn  Herd 
Book  have  been  issued  and  fifteen  volumes  of  the  Dominion 
Shorthorn  Herd  Book. 

(2)  In   the   American     Shorthorn     Herd    Book,     367,950 
animals  have  been  recorded,  of  which  134,566  are  males  and 
233-384  females. 

(3)  In   the   Canadian   Herd   Books,   62,071    animals   have 
been  recorded,  making  a  total  in  these  two  countries  of  430,021. 


LECTURE  NO.  9. 

SHORTHORNS THEIR      LEADING      CHARACTERISTICS. 

I.  Popularity. 

(1)  Shorthorns     have     unquestionably     been     the     most 
popular  breed  of  cattle  in  the  world  during  the  whole  of  the 
present  century. 

(2)  Of  this  we  have  abundant  evidence  in  the  fact  that 
they  are  cosmopolitan  to    an    extent    far    in  advance  of  any 
other  breed. 

(3)  As  enduring  popularity  is  always  the  result  of  merit, 
we  find  in  the  favor  shown  to   Shorthorns  a  proof  of  their 
great  utility. 

II.  Adaptability. 

(1)  They  possess  much  power  of  adaptation  to  the  vary- 
ing conditions  of  life,   as  changes  of  soil  and  food  products 
and  climatic  conditions,   but  they  flourish  best  in  temperate 
zones. 

(2)  They  are  best  adapted,  however,  to  arable  countries, 
level  or  gently  undulating,  rich  in  agricultural  production,  and 
where  much  meat  and  milk  are  desired  on  the  same  farm. 

(3)  In  point  of  hardihood  they  are  at  least  medium. 

III.  Relative  size. 

(1)  In   size  and  weight  they  have   something  of  a  lead 
over  all  breeds  as  yet  introduced  into  this  country. 

(2)  This  is  owing  to  their  greater  scale,  combined  with 
good  all-round  development. 

IV.  Early  maturing  qualities. 

(1)  In  early  maturing  properties  they  stand  second  to  no 
breed,  and  are  superior  to  many. 

(2)  With  suitable  food  and  good  care  they  may  be  made 
quite  ripe  for  the  block  at  the  age  of  two  and  a  half  years. 

(3)  Under  average  conditions  they  attain  a  maximum  of 
growth  at  about  four  years. 

31 


32  THE     STUDY     OF     BREEDS. 

V.  Grazing  qualities. 

(1)  These   are   only   average,     since    the    heavy    frames 
possessed  by  Shorthorns  render  them  less  active  as  foragers, 
hence 

(2)  When  being  grazed,  the  pastures  should  furnish  them 
with  plentiful  supplies. 

VI.  Feeding  qualities. 

(1)  These  are  of  the  first  order. 

(2)  They  make  a  good  use  of  the  food  given  them,  are 
contented  under  .confinement,  will  feed  well  for  a  long  period, 
stand  forcing  well  and  lay  on  flesh  evenly  and  deeply. 

VII.  Quality  of  meat. 

(1)  Shorthorns    furnish    meat    tender,    juicy    and    nutri- 
tious, and 

(2)  They  kill  well,  as  the  proportion  of  bone  and  offal  is 
relatively  small,  but 

(3)  The  fat  and  lean  are  not  quite  so  well  intermixed  as 
with  some  breeds,  the  grain  of  the  flesh  is  not  so  fine  nor  is 
the  meat  so  highly  flavored. 

VIII.  Milking  qualities. 

(1)  In  the  last  century  and  during  much  of  the  present, 
Shorthorns  generally  were  possessed  of  good  milking  qualities. 

(2)  Several  families  still  retain  these,  more  especially  in 
England,   where,   as.  a  breed,   they   still   rank  high   for   dairy 
uses,  but 

(3)  These  qualities  have  been  much  impaired  not  only  in 
Britain,  but  more  especially  in  America,  through  the  lines  of 
breeding  and  management  adopted. 

(4)  However,   during  recent  years  much  more  attention 
is  being  given  to  the  restoration  of  good  milking  qualities. 

(5)  The  milk  is  excellent  for  calf  rearing,   and  may  be 
used  with  advantage  in  making  butter  and  cheese. 

IX.  Value  in  crossing  and  grading. 

(1)  No  breed   has  been   equally  useful   for   purposes   of 
crossing,    either    upon    grade    cattle    or    upon   pure   breds    of 
other  breeds. 

(2)  They  have  wrought  a  wonderful  improvement  upon 
the   common   cattle    of   Ireland,    North    and    South    America, 
Australia,  New  Zealand  and  some  other  countries. 

(3)  Nearlv  all  the  cattle  exported  to  Britain  from  these 
countries  are  Shorthorn  grades. 


SHORTHORNS.  33 

(4)  They  impart  to  other  breeds,  and  especially  to  grades, 
size,    form,    quality,    rapid    growth,    early    maturity,    marked 
fattening  properties,  and  in  many  instances  good  milk  produc- 
tion, hence 

(5)  When  properly  bred  they  are  particularly  adapted  to 
the  production  of  grades  of  the  dual-purpose  type. 

X.     Weak  points. 

(1)  In  some  instances  they  are  possessed  of  an  impaired 
constitution,  resulting  from  in-and-in  breeding  and  the  highly 
artificial  treatment  to  which  they  have  been  subjected,  and 

(2)  In  other  instances  they  inherit  a  tendency  to  sterility, 
more  especially  where  they  have  been  forced  in  their  feeding. 

3 


LECTURE  NO.   10. 

SHORTHORNS THEIR   PRINCIPAL   POINTS. 

In  the  absence  of  an  authorized  scale  of  points, 
the  following  is  submitted : — 

I.  Size — The  size  should  be  relatively  large, 
but  medium  for  the  breed. 

(1)  The  fore  and  hind  quarters  should  be  equally  well 
developed. 

(2)  Compactness  of  form  is  more  important  in  the  male, 
but  it  is  essential  in  the  female  as  well. 

II.  Head  — Small  in  proportion  to  the  size  of 
the  animal,  clean  cut,    handsome   and    well  set  on, 
longer  and  narrower  in  the  female,  but  stronger  in 
the  male. 

(1)  Forehead,  broad  between  the  eyes. 

(2)  Face,    slightly    dished    in    the    female,    and    tapering 
gracefully  below  the  eyes  to  the  nostril.  /)    pt  _^ 

(3)  Nose,  medium  in  size  and  straight.    &f** 

(4)  Muzzle,  medium  to  broad,   full  and  moist  and  flesh 
colored. 

(5)  Nostrils,  large  and  fairly  expansive. 

(6)  Cheeks,    not   heavily   fleshed,    the   lower   jaw   in   the 
female  thin. 

(7)  Eyes,  large,  full,  bright,  intelligent,  calm. 

(8)  Ears,  medium  in  size  and  thickness,  well  covered  with 
soft  hair,  somewhat  erect  and  possessed  of  an  average  amount 
of  play. 

(9)  Poll,  fairly  broad  and  level. 

(10)  Horns,  short  but  longer  and  finer  in  the  female,  flat 
rather  than  round  at  the  base,  spreading  and  curving  grace- 
fully forward,  with  a  slightly  downward  or  upward  tendency, 
and  of  a  creamy  white  or  yellowish  color. 

III.  Neck  — Medium    in    length,    strong  and 
arched  in  the  male,  but  finer  in  the  female,  and  grad- 

34 


SHORTHORNS.  35 

ually  widening  and  deepening  and  slightly  rounding 
as  it  approaches  the  shoulder. 

(1)  It  should  spring  straight  from  the  back,  should  set 
well   into  the    shoulder    and    brisket    and    should  carry  the 
head  gracefully. 

(2)  The  throat  should  be  clean  cut  and  without  dewlap. 

IV.  Body  — Long,    broad,    deep,    only   mod- 
erately long  in  the  coupling  and  rectangular,  almost 
a  parallelogram,  and  evenly  covered  with  firm  flesh. 

(1)  Back,   straight,  wide  and  level  from  withers  to  tail- 
head,    broad    and    well    filled    in    the    loin,    and  well  fleshed 
throughout. 

(2)  Withers,  broad. 

(3)  Shoulders,    well    developed    and    lying    well    within 
the  body,  blending  nicely  with  the  neck  in  front  and  crops 
behind  and  wrell  covered. 

(4)  Forearm,  strong  and  broad  where  it  joins  the  body 
and  tapering  gracefully  to  the  knee. 

(5)  Breast,  full,  wide  and  deep,  and  the  chest  capacious. 

(6)  Brisket,  broad  and  well  rounded. 

(7)  Crops,  full. 

(8)  Ribs,    springing   well    and   level    from   the   backbone, 
coming  well  down,  and  so  filling  the  space  behind  the  shoul- 
der and  in   front  of  the  hooks,   that  the  animal   will   appear 
straight  and  level  from  the  shoulder  to  the  buttock. 

(9)  Heart  girth  and  flank  girth,  good,  and  about  equal. 

(10)  Hind  quarters,  long  and  full  from  the  hooks  to  the 
pin  bones,  deep  throughout  and  broad  in  every  part. 

(n)   Hips,  broad  and  on  a  level  with  the  back  and  loin. 

(12)  Hind  flank,  full,  deep  and  thick. 

(13)  Thigh,   broad,     full    and    well    fleshed    within   and 
without. 

(14)  Rumps,  broad  but  not  prominent. 

(15)  Buttock,  broad  and  square. 

(16)  Twist,  deep  and  full,  and  placed  low. 

(17)  Tail,   rather  fine,   somewhat  broad  at  the   top,   but 
level,   set  perpendicularly  on  a  level   with  the  back  and  not 
too  much  covered  with  hair. 

V.  Udder — Broad  and   full,   extending  well 
forward  along    the    belly    and  well  up  behind  and 
evenly  quartered. 

(1)  Teats  of  good  size  and  squarely  placed,  well  apart, 
and  having  a  slight  oblique  pointing  outward. 

(2)  Milk   veins,    large,   tortuous   and   swelling,   and   with 
fairly  large  orifices  leading  into  the  body. 


36  THE    STUDY    OF    BREEDS. 

VI.  Legs — Short,  and  well  placed  under  the 
animal,  fine  and  clean  below  the  knee,  and  fine,  clean 
and  flat  below  the  hock. 

(1)  Hocks,    somewhat    straight    and    short,    and    turning 
neither  outward  nor  inward. 

(2)  Foot,  flat,  and  in  shape  an  oblong  semicircle. 

VII.  Skin  — Of   medium   thickness,    finer   in 
the  female,  mellow  and  elastic  to  the  touch,  of  a 
cream  or  orange  color,  and  well  covered  with  an 
abundance  of  fine,  soft  hair. 

VIII.  Color — The   standard   colors   are  red, 
white  and  roan. 

(1)  Red  is  most  in  favor,  white  is  now  considered  objec- 
tionable, and  red  and  white  spots  alternating  are  not  in  favor. 

(2)  All  shades  of  roan  are  admissible,  but  red  roan  is 
preferred. 

(3)  The  skin  around  the  eye  and  bald  of  the  nose  should 
be  a  rich  cream  color. 

IX.  General  Appearance  — Shorthorns  should 
have  large,  rectangular  and  yet  compact  develop- 
ment of  body,  smoothness  of  outline,  symmetry  of 
form  and  gracefulness  of  carriage. 


LECTURE  NO.    n. 

HEREFORD     CATTLE THEIR    ORIGIN     AND     HISTORY. 

I.  But  little  is  known  regarding  the  origin 
and  history  of  Hereford  cattle  prior  to  the  last  half 
of  the  eighteenth  century. 

(1)  John  Speed  in  a  book  published  in  1627,  speaks  well 
of  the  cattle  of  Herefordshire. 

(2)  The  next  reference  is  made  by  Marshall  in  1788 

(3)  His  description  of  a  Hereford  ox  would  answer  we 
for  one  of  the  present  day. 

II.  A  careful  analysis  of  the  somewhat  con- 
flicting statements  of  the  principal  writers  on  Here- 
fords  pretty  certainly  establishes  the  following: — 

(1)  That    Hereford    cattle    are    descended    from    one    or 
more  of  the  aboriginal  breeds  of  Great  Britain,  and  that  in 
this  respect  they  share  a  common  ancestry  with  the   Devon 
and  Sussex  breeds. 

(2)  That  the  original  color  as  in  the  case  of  the  Devon 
and  Sussex  was  probably  a  whole  red. 

(3)  That  at  an  early  period  the  white  cattle  of  Wales 
were    crossed    upon    the    native    stocks,    thus  enlarging    their 
frames  and  imparting  a  tendency  to  white  markings. 

(4)  That  the  white  markings  thus  originated  were  further 
enstamped  by  a  cross  of  white-faced  Flemish  cattle  imported 
by  Lord  Scudamore  from  Flanders  prior  to  1671,  and  by  using 
certain  other  white-faced  bulls  obtained  in  various  parts  of 
England. 

(5)  That  the  white  face,  though  generally  recognized  as 
indicating  purity  of  breeding  for  some  time  prior  to  the  close 
of  the  last  century,  was  not  universal,  as  some  of  the  animals 
had  mottled  faces  and  some  were  possessed  of  but  little  white 
of  any  kind. 

(6)  That  the  greater  size  of  the  Herefords  as  compared 
with  the  Devon  and  Sussex  breeds  is  owing  to  the  abundance 
of  the  food  products  in  Herefordshire,  and  to  the  effect  of 
crossing  them  by  animals  of  large  size. 

37 


CQ 

•2 
o 


"^T 

E 


HEREFORD    CATTLE.  39 


(7)  That  the  Hereford  cattle  were  noted  for  their  good 
grazing   and   beef  making  properties   in   the   eighteenth   cen- 
tury, and 

(8)  That  the  oxen  were  extensively  used  for  purposes  of 
labor  prior  to  the  nineteenth  century. 

III.  The  most  noted  of  the  early  improvers 
of  Hereford  cattle  were  Benjamin  Tompkins,  father 
and  son,    but   the    latter    was   the    more    noted  of 
the  two. 

(1)  The  elder  Benjamin  Tompkins,  born  at  New  House, 
Kings  Pyon,  in  1714,  died  in  1789. 

(2)  The  younger  Benjamin   Tompkins  was  born   at  the 
Court  House,  Canon  Pyon,  in   1745,  and  died  at  Wellington 
Court  in  1815. 

(3)  Many  of  the  best  herds  afterward  built  up  in  England 
rested   upon   foundation   stocks  purchased   from   the  younger 
Tompkins. 

(4)  Like  Bakewell,   he   improved  his   cattle  through  the 
most    careful    selection    in    mating    and    through    in-and-in 
breeding. 

(5)  At  the  dispersion  sale  of  his  stock  in  1819,  the  breed- 
ing animals  sold  for  an  average  of  more  than  $700  each. 

IV.  Prominent  among  the  early  improvers  of 
Herefords  are  the  names  of  Galliers,  Tully,  Skyrme 
and  Haywood,  and  somewhat  later  the  names  of 
John  Price  and  John  Hewer. 

(1)  At  the  four  sales  held  by  John  Price  it  is  said  that 
he  realized  not  less  than  $100,000  for  Herefords. 

(2)  Some  of  the  animals  bred  by  John  Hewer  were  of 
extraordinary  size.  u^l|**v>^Jj  »/ 

V.  Progress     of     Herefords     early     in     the 
century. 

(1)  Prior  to   1835  herds  had  been  established  in  fifteen   ' 
English  and  Welsh  counties.  Y 

(2)  During  the  first  half  of  the  century  Herefords  won 
more  prizes  at  the  Smithfield  London  Show  than  the  animals 
of  any  other  breed. 


VI.     Some  influences  which  hindered  the  dis- 
semination of  Herefords. 

(i)  Their  milking  powers  were  not  equal  to  those  of  some 
other  breeds,  notably  the  Shorthorn. 


4O  THE    STUDY    OF    BREEDS. 

(2)  The  unfortunate  controversy  carried  on  toward  the 
middle  of  the  century  between  the  breeders  of  the  mottle- 
faced  and  white-faced  varieties  respectively. 

(3)  They  were  not  advertised  in  the  same  way  or  to  the 
same  extent  as  the  Shorthorns,  and 

(4)  The   want   of   organized    effort    on   the   part    of   the 
breeders  until  a  comparatively  recent  period  greatly  hindered 
the  dissemination  of  the  breed. 

VII.  Distribution  of  Herefords. 

(1)  They  have  been  reared  to  some  extent  in  Scotland, 
Ireland,  Jamaica,  Canada  and  Australia,  and 

(2)  They  have  become  numerous  and  popular  in  many  of 
the  prairie  sections  of  both  North  and  South  America. 

VIII.  Importations  to  the  United  States  and 
Canada. 

(1)  The  first  accredited  importation  was  made  into  the 
United  States  by  the  Kentucky  statesman,  Henry  Clay,  in  1817. 

(2)  Several    sundry  importations   were   made  to   various 
states  between  1817  and  1839,  but  during  that  interval  Here- 
fords  do  not  seem  to  have  made  much  progress. 

(3)  Between  1839  and  1843,  William  H.  Sotham,  who  has 
probably  done  more  than  any  one  person  to  advance  the  Here- 
ford   interest    in   the    United    States,    made   three    successive 
importations  into  the  state  of  New  York. 

(4)  In   1860  and  subsequently,   F.   W.    Stone  of  Guelph, 
Ont.,  imported  and  bred   many  excellent  animals,   and   from 
these  many  of  the  herds  of  the'United  States  have  either  been 
built  up  or  greatly  enriched. 

(5)  Thomas  Aston  of  Elyria,   O.,  was  the  third  of  the 
leading  importers  prior  to  1880,  since  when  the  distribution  of 
Herefords  has  been  phenomenal. 

(6)  Among  the  leading  importers  and  breeders  of  the  last 
two    decades    the    names    of    C.    Culbertson,    Newman,    ILL, 
T.  L.  Miller,  Beecher,  111.,  and  Thomas  F.  B.  Sotham,  Chilli- 
cothe,  Mo.,  stand  out  pre-eminent. 

IX.  Associations  formed. 

(1)  The  American  Hereford  Cattle  Breeders'  Association 
was  organized  in  1881. 

(2)  The  Hereford  Cattle  Breeders'  Association  of  Eng- 
land was  formed  in  1884. 

X.  Distribution    in    the    United    States    and 
Canada. 

(i)  Nearly  every  state  in  the   Union  and  nearly  every 
province  of  Canada  has  its  quota  of  Herefords,  but 


•2 
,2 


"3 

•5. 


42  THE    STUDY    OF    BREEDS. 

(2)  They  are  most  numerous  in  the  Central  Mississippi 
basin,   and  in  the   range   states   west  of  the   Mississippi   and 
south  of  the  Missouri. 

(3)  The  most  important  breeding  centers  are  Missouri, 
Kansas,  Nebraska,  Illinois  and  Indiana. 

XL     Registration  in  the  United  States. 

(1)  The  first  volume  of  the  American  Hereford  Record 
was  published  in  1880  and  of  the  English  Hereford  Herd  Book 
in  1884. 

(2)  Twenty  volumes  of  the  American  Record  have  been 
issued   and   95,000   animals    have   been    recorded    therein,    of 
which  about  one-half  are  males. 


LECTURE  NO.   12. 

HEREFORD    CATTLE THEIR  LEADING  CHARACTER- 
ISTICS. 

I.  Popularity. 

(1)  In  the  last  century  and  during  the  early  part  of  the 
present    one,    Herefords    were    equally    popular    with    Short- 
horns, but 

(2)  Since  that  time  Shorthorns  have  been  more  in  favor 
with  the  average  farmer,  unless  in  rich  pastoral  districts. 

II.  Adaptability. 

(1)  Herefords,  like  Shorthorns,  readily  adapt  themselves 
to  the  changed    conditions    of    soil    and    climate,   and  their 
marked  docility  is  eminently  favorable  to  such  adaptation. 

(2)  They  are  well  adapted  to  arable  countries,   level   or 
gently   undulating,   and   capable   of   rich  production   in   grain 
and  pastures. 

(3)  They    have    proved   themselves    eminently    fitted    for 
range  conditions,  such  as  prevail  in  the  western  and  south- 
western states. 

(4)  Although  they  have  proved  hardy  in  northern  lati- 
tudes,   they   would    seem   better   adapted   relatively   than   the 
Shorthorns  to  warm  temperatures. 

III.  Relative  size. 

(1)  In    average    size   and    weight,    as   a   breed,    they   are 
almost  equal  to  the  Shorthorns,  while 

(2)  In     many     instances     individual     animals     outweigh 
Shorthorns. 

IV.  Early  maturing  qualities. 

(1)  In  early  maturing  qualities  they  are  fully  equal  to  the 
Shorthorns. 

(2)  Like  the  latter,  with  good  feeding,  they  may  be  made 
quite  ripe  for  the  block  at  two  and  one-half  years. 

V.  Grazing  qualities. 

(1)  Their  grazing  properties  are  decidedly  superior,  since 
they  take  on  flesh  rapidly  on  good  pastures,  and 

(2)  Their    grades   have    shown    much    capacity    for   well 
doing  on  the  dry  and  not  overabundant  pastures  of  the  open 
range. 

43 


44  THE    STUDY    OF    BREEDS. 

VI.  Feeding  qualities. 

(1)  In   feeding  qualities  they  stand  much  on  the  same 
plane  as  Shorthorns. 

(2)  They  make  a  good  use  of  the  food  given  them,  and 
lay  on  flesh  most  heavily  on  the  parts  of  the  frame  from  which 
the  best  meat  is  cut,  as  the  back  and  loin,  but 

(3)  Under    heavy    forcing    they    are    somewhat    inclined 
to  patchiness. 

VII.  Quality  of  meat. 

(1)  The  quality  of  the  meat  is  very  good,  and  finds  much 
favor  with  butchers  and  consumers. 

(2)  It  is  juicy  and  tender,   the   fat  and  lean  are  nicely 
blended,  and  the  proportion  of  the  lean  to  the  fat  is  large,  and 

(3)  The  proportion  of  the  dressed  meat  to  the  live  weight 
is  relatively  large. 

VIII.  Milking  qualities. 

(1)  The   milking   properties    of   Herefords    were    at   one 
time  fairly  good,  but  they  have  been  much  impaired  through 
the  system  of  breeding  and  management  adopted. 

(2)  The  quality  of  the  milk  is  good,  but  it  is  oftentimes 
deficient  in  quantity. 

IX.  Value  in  crossing  and  grading. 

(1)  Herefords   cross   well   with   some  breeds,    as    Short 
horns  and  Galloways,  but  not  so  well  with  others,  as  Devons 
and  West  Highland  cattle. 

(2)  In   crossing   with    Shorthorns   the  best   results   have 
been  obtained  when  the  male  was  Hereford. 

(3)  Herefords  answer  well  for  crossing  upon  grades  and 
common  stocks  when  meat-making  is  the  object  sought. 

(4)  Hereford    grades    are    probably    more    numerous    on 
southwestern  ranges  than  those  of  any  other  breed. 

X.  Breeding  qualities. 

(1)  The  breeding  qualities  of  Herefords  are  good. 

(2)  When  submitted  to  high  pressure  feeding,  they  still 
usually  breed  with  regularity  and  oftentimes  they  breed  to  an 
advanced  age. 

(3)  They  are  said  to  be  less  subject  to  abortion  and  to 
milk  fever  than  some  other  breeds. 

XL     Weak  points. 

(i)  The   chief   of  these  as   to  properties   is   scant   milk 
production. 


HEREFORD     CATTLE.  45 

(2)   As  to  form,  unnecessary  dewlap  sometimes,  and  fre- 
quently lightness  of  thigh. 

XII.     Compared  with  Shorthorns. 

(1)  They  are  probably  something  ahead  in  grazing  and 
breeding  qualities  and  in  quality  of  meat. 

(2)  In  size,  adaptability,  maturing  and  feeding  qualities 
and  utility  in  crossing,  they  are  not  greatly  different. 

(3)  In    all-round    popularity    and    in    milking    properties 
they  are  scarcely  equal  to  Shorthorns. 


LECTURE  NO.    13. 

HEREFORD    CATTLE THEIR    PRINCIPAL    POINTS. 

In  the  absence  of  an  authorized  scale  of  points 
the  following  is  submitted : — 

I.  Sise  — Relatively   large,   but   medium    for 
the  breed. 

(1)  The  fore  and  hind  quarters  should  be  equally   well 
developed,  but 

(2)  In  many  instances  the  hind  quarter  is  relatively  light. 

(3)  Compactness  of  form  is  desired  in  both  sexes,  but  is 
more  sought  for  in  the  male. 

II.  Head  — The  head  should  be  small  in  pro- 
portion to  the  substance  of  the  body,  clean  cut  and 
well  set  on,  not  coming  out  too  low  from  the  neck. 
In  the  bull  it  should  be  masculine,  but  finer  in  the 
female  and  not  too  long  in  either  sex. 

(1)  Forehead,  broad  between  and  above  the  eyes. 

(2)  Face,  slightly  dished  in  the  female  and  gently  tapering 
below  the  eyes. 

(3)  Nose,  medium  in  size  and  straight,  not  too  fine. 

(4)  Muzzle,  broad,  dewy  and  cream  colored. 

(5)  Nostrils,  large  and  open. 

(6)  Cheeks,  not  heavily  fleshed  nor  coarse. 

(7)  Eyes,   large,   full,   calm,   mild,   and   surrounded  by  a 
cream-colored  circle. 

(8)  Ears,    medium   in    size   and   thickness,    well    fringed, 
fairly  erect  and  active. 

(9)  Poll,  broad  and  level. 

(10)  Horns,  springing  out  straightly  from  the  poll,  more 
than  medium  in  length,  flat  at  the  base  and  of  a  yellow  or 
white  waxy  appearance. 

(a)  In  the  male  the  curve  is  in  the  form  of  a  semi-circle. 

(b)  In  the  female  it  is  in  the  form  of  a  graceful  wave, 
with  a  slightly  spreading  upward  tendency. 

III.  Neck  — Medium    in    length,    strong  and 
arched  in  the  male,  but  finer  in  the  female  and  grad- 

46 


Berkeley.  Cal 
HEREFORD     CATTLE.  "47 

ually  widening  and  deepening  and  slightly  rounding 
as  it  approaches  the  shoulder. 

(1)  It  should  spring  straight  from  the  back,   should  set 
well  into  the  shoulder  and  brisket,  and  should  carry  the  head 
gracefully. 

(2)  The  throat  should  be  clean  cut  and  without  dewlap, 
but  frequently  there  is  more  or  less  of  dewlap. 

IV.  Body  — Long,  broad,  deep,  not  too  long 
in  the  barrel,   rectangular,  almost  a  parallelogram 
and  evenly  covered  with  firm  flesh. 

(1)  Back,   straight,  wide  and  level   from  withers  to  tail- 
head,  broad  and.  well    filled    in    the    loin,    and    well   fleshed 
throughout. 

(2)  Withers,  broad. 

(3)  Shoulders  fully  developed  and  lying  well  within  the 
body,  blending  nicely  with  the  neck  in  front  and  crops  behind, 
and  well. covered. 

(4)  Forearm,  strong  and  broad  where  it  joins  the  body 
and  tapering  gracefully  to  the  knee. 

(5)  Breast,  full,  wide  and  deep. 

(6)  Brisket,  broad  and  plump,  and  often  lower  than  in 
the  Shorthorn. 

(7)  Crops,  full. 

(8)  Ribs,    springing   well   and   level    from   the   backbone, 
increasingly  so  toward  the  back  rib,  coming  well  down,  and 
extending  well  forward  and  backward,  as  in  the  Shorthorn. 

(9)  Heart  girth  and  flank  girth,  good  and  about  even. 

(10)  Hind  quarters,  long  and  broad  and  deep,  as  in  the 
Shorthorn. 

(n)  Hips,  broad  and  full  and  on  a  level  with  the  back 
and  loin. 

(12)  Hind  flank,  full,  thick  and  deep. 

(13)  Thigh,  broad,  full  and  well  fleshed  within  and  with- 
out, but  in  many  instances  it  is  light. 

(14)  Rump,     broad,   but  not  prominent,   and  on  a  line 
with  the  back. 

(15)  Buttock,  broad  and  square. 

(16)  Twist,  deep  and  full  and  placed  low. 

(17)  Tail,  rather  fine,  somewrhat  broad  at  the  top,  set  on 
a  level  with  the  back  and  falling  in  a  plumb  line  to  the  hocks. 

V.  Udder — Broad,  full  and  long  and  evenly 
quartered,  but  oftentimes  it  is  not  possessed  of  much 
capacity. 

(i)  Teats  of    good    size    and    well    placed,    as  with  the 
Shorthorn. 


48  THE    STUDY    OF    BREEDS. 

(2)   Milk  veins,  same  as  in  the  Shorthorn,  but  frequently 
they  are  lacking  in  large  development. 

VI.  Legs — Short  and  well  placed  under  the 
body,  fine  and  clean  below  the  knee,  and  fine,  clean 
and  flat  below  the  hock. 

'.       (i)   Hocks  fairly  straight  and  short,  and  turning  neither 
outward  nor  inward. 

(2)   Feet,  flat  and  in  shape  like  a  semi-circle. 

VII.  Skin  — Of  medium  thickness,  but  some- 
what thicker  than    in    the    Shorthorn,    mellow  and 
elastic  to  the  touch,  and  well  covered  with  an  abun- 
dance of  fine,  soft  hair,  in  many  instances  more  or 
less  curled. 

VIII.  Color — In    color,     the     face,     throat, 
chest,  legs,  lower  part  of  the  body,  crest  and  tip  of 
tail  are  a  beautiful  white,  and  all  other  parts  are  red. 

(1)  The  red  should  be  neither  very  dark  nor  light. 

(2)  A  small  red  spot  above  the  eye  and  a  round  red  spot 
on  the  throat  have  many  admirers. 

IX.  General    Appearance  —  Herefords     are 
characterized  by  large,  rectangular  and  yet  compact 
development  of  body,  smoothness  of  outline,  mild- 
ness of  mien,  and  easy  carriage. 

X.  Compared  with  Shorthorns — They  have 
longer  and    more    spreading   horns,    more  dewlap, 
lower  briskets,  rather  thicker  hides,  lighter  thighs, 
more    curly    coats,    and     the    differences    in    color 
mentioned. 


LECTURE  NO.    14. 


ABERDEEN-ANGUS      CATTLE THEIR      ORIGIN      AND 

HISTORY. 

I.  Fossiliferous  remains  that  have  been  dis- 
covered in  Britain  render  it  highly  probable  that  the 
aboriginal   cattle   from   which   existing   races   have 
been  derived  were  all  horned  originally,  yet 

(1)  Several   varieties  of  hornless   cattle   have   existed   in 
Britain   from  time   immemorial,    some   of  which   have   disap- 
peared,  hence 

(2)  The  only  existing  polled  breeds  at  present  are  the 
Polled  Aberdeen,  the  Galloway  and  the  Red  Polls. 

II.  The  precise  causes  that  have  led  to  the 
loss  of  horns  have  never  been  exactly  understood. 

(1)  It   may   have   arisen    from    sudden   organic    changes, 
spontaneous,  accidental  or  proper,  and  was  then  perpetuated 
by  selection  in  breeding,  as, 

(2)  It  is  more  than  probable  that  these  variations  occurred 
within  the  period  of  domestication. 

III.  Of  the  four  principal  breeds  of  Scotch 
cattle,  the  Ayrshires  only  have  an  admixture  of  for- 
eign blood. 

(1)  The  other  three,  viz.,  the  Aberdeen- Angus,  frequently 
called    Polled    Aberdeen    and   Angus,    the    Galloway   and   the 
West   Highland  are  all   supposed  to  be   descended   from  the 
aboriginal  wild  horned  cattle  of  Caledonia. 

(2)  The  minor  differences  which  they  present  are  doubt- 
less due  to  climatic  and  other  influences. 

IV.  It  is  highly  probable  that  the  Aberdeen- 
Angus  cattle  are  indigenous    to    the    northeastern 
counties  of  Scotland,  with  Forfar  and  Aberdeen  as 
their  chief  centers,  as 

(i)  There  is  much  evidence  to  show  that  late  in  the  last 
century  and  early  in  the  present,  polled  cattle  were  numerous 
in  these  counties,  and 

4  49 


, 


ABERDEEN-ANGUS    CATTLE.  51 

(2)  In  the  ancient  horned  domestic  races  of  Scotland, 
there  seems  to  have  been  a  decided^  tendency  to  variation  in 
the  loss  of  horns. 

V.  The    Aberdeen-Angus    of    to-day    is    no 
doubt  the  result  of  the  amalgamation  of  two  sorts 
of  polled  cattle    inhabiting  the  districts  of   Scot- 
land,  where,   even  now,   the,  breed   abounds  most 
numerously. 

(1)  The  former  of  these  were  puny  and  thin  in  flesh, 
pre-eminently  the  crofters'  cow. 

(2)  The  latter  were  a  larger  variety,  with  better  all-round 
development,  but  could  not  stand  roughing  it  so  well  as  the 
former. 

VI.  Hugh  Watson  of  Keillor,  Meigle,  For- 
farshire,  was  the  most  noted  of  the  early  improvers 
of  Aberdeen  Polls.  W-&  ^tr^n  (j&.cM*~<r 

(1)  Both  his  father  and  grandfather  owned  good  herds 
of  the  same  kind  of  cattle,  the  latter  as  early  as  1735.          /  0 

(2)  He  established  the  Keillor  herd  in   1808,  and  prc\se- 
cuted  the  work  of  breeding  with  much  vigor  and  success  until 
1865,  when  it  was  dispersed. 

(3)  He  bred  from  those  animals  only  which  came  nearest 
to  his  ideal,  and  did  not  seem    to    care    whether    they  were 
closely  related  or  not. 

(4)  He  was  singularly  successful   in  raising  calves,   fre- 
quently  suckling  five  on  one  cow. 

(5)  Nearly  500  prizes  were  awarded  him  in  leading 
rings  of  England,  Scotland  and  France. 

\ 

VII.  After    Hugh    Watson,    the  most  noted  JU- 
improver    of    Aberdeen    Polls    was    William  Me-  V^'"1 
Combie  of  Tilly  four,  who  was  born  in  1805  and  died  \ 
in  1880.  \ 

(1)  His  herd  was  founded  in  1830  and  dispersed  in  1880. 

(2)  His  success  in  the  showyard  has  few  parallels  in  the 
history  of  farm  stock. 

(3)  In    1878   he   won   highest  honors   in    Paris,    France, 
competing  against  all  breeds. 


rees. 
.   %***$  <- 

VIII.  Early  in  tjie  century  Lord  Panmure 
tried  to  improve  the  Aberdeen  Polls  by  means  of  a 
Galloway  cross,  but  the  effort  resulted  in  failure. 


52  THE    STUDY    OF    BREEDS. 

IX.  Toward  the  middle  of  the  century  Short- 
horn bulls  were  extensively  crossed  on  Aberdeen- 
Angus  cows,  the  result  being  a  very  superior  animal 
for  the  block. 

(1)  To  so  great  an  extent  did  this  practice  prevail  at 
time  that  fears  were  entertained  for  the  preservation  of  the 
purity  of  the  breed. 

(2)  The  after  crosses,  however,  did  not  prove  so  satisfac- 
tory, and  the  practice  was  abandoned. 

X.  Extension  to  other  countries. 

(1)  Aberdeen-Angus  cattle  reached  Ireland  prior  to  1843, 
and  England   somewhat  later,   and   several   good  herds   have 
been  established  in  both  these  countries. 

(2)  They  first  reached  the  United  States  in  1873,  where 
already  there  are  probably  more  herds  of  this  breed  than  in 
Scotland. 

(3)  They  were  first  introduced  into  Canada  in  1876,  and 
several  herds  have  been  established  in  various  parts  of  that 
country. 

(4)  They    are    also    kept    in    considerable    numbers    in 
Canada,  South  America,  New  Zealand  and  several  countries 
in  Europe. 

XL     Organizations  established. 

(1)  The   Polled   Cattle   Society  was  established   in   1879, 
largely  through  the  efforts  of  Sir  George  McPherson  Grant. 

(2)  The   American   Aberdeen-Angus   Breeders'   Associa- 
tion was  organized  in  1883. 

XII.  The  first  volume  of  the  "Polled  Herd 
Book"  was  published  in  1862. 

(1)  In  the  first  four  volumes  Galloway  cattle  are  regis- 
tered along  with  the  Aberdeen  Polls. 

(2)  The  first  volume  of  the  American  Aberdeen-Angus 
Herd  Book  was  published  in  1886. 

XIII.  Distribution  in  the  United  States  and 
Canada. 

(1)  Aberdeen- Angus    cattle    are    now    being    reared    in 
twenty-seven  states  and  provinces. 

(2)  They  are  bred  and  owned  by  728  persons. 

(3)  The  more  important  centers  for  the  breed  are  Iowa, 
Illinois,  Missouri,  Ohio  and  Indiana,  and  in  the  order  named. 


54  THE    STUDY    OF    BREEDS. 

(4)  About  one-third  of  all  the  pure  Aberdeen-Angus 
cattle  in  the  United  States  are  in  Iowa  and  one-fourth  in 
Illinois. 

XIV.     Registration  in  the  United  States. 

(1)  Nine   volumes   of  the   Aberdeen-Angus   Herd   Book 
have  been  issued. 

(2)  A   total   of  32,500   animals   have   been   recorded,    of 
which  13,744  are  males  and  18,756  are  females. 


LECTURE  NO.    15. 


ABERDEEN-ANGUS    CATTLE THEIR    LEADING    CHAR- 
ACTERISTICS. 

I.  Popularity. 

(1)  The  Polled  Aberdeens  were  but  little  known  outside 
of  Scotland  prior  to  the  middle  of  the  present  century. 

(2)  Now  they  occupy  a  place  in  the  public  mind  as  beef 
producers    that    is    probably    not    second    to    that    given    to 
Herefords. 

(3)  The  rapid  diffusion  of  the  breed  since  its  introduction 
into  the  United  States  augurs  well  for  its  future. 

II.  Adaptability. 

(1)  Aberdeen- Angus  cattle  are  best  adapted  to  temperate 
climates  when  shelter  can  be  given  them  in  winter. 

(2)  Although  reared  in  considerable  numbers  on  the  open 
ranges  of  the  west,  they  are  probably  better  adapted  to  what 
may  be  termed  semi-range  conditions. 

(3)  They  have  highest  adaptation   for  arable  land,  level 
or  undulating,  and  rich  in  all  kinds  of  food  production,  and 
where  it  is  desired  to  produce  meat  of  a  high  class. 

(4)  The  absence  of  horns  is  favorable  to  feeding  while 
running  loose  in   sheds  and  yards,   and  also  to  transporting 
long  distances  by  rail. 

(5)  In  hardihood  they  are  about  medium. 

III.  Relative  size. 

(1)  They  follow  closely  upon  the  Shorthorns  and  Here- 
fords,   although  they  do  not  possess  quite  the  same  average 
size,  but 

(2)  They  weigh   remarkably  well   in  proportion  to  their 
size. 

(3)  With  good  feeding,  cows  at  maturity  will  weigh  from 
i  TOO  to  1500  pounds,  and  bulls  2000  to  2400  pounds. 

IV.  Early  maturing  qualities. 

(i)   Formerly  they   were   slow   in   maturing,   but  in  this 
respect  they  have  been  greatly  improved. 

55 


56  THE    STUDY    OF    BREEDS. 

(2)  With  good  feeding  they  will  mature  for  the  block  at 
the  age  of,  say,  thirty  months. 

V.  Grazing  qualities. 

(1)  In  grazing  qualities  they  are  about  average. 

(2)  Like    the    large    bodied    Shorthorns    and    Hereford's 
they  do  not  graze  well  on  broken  and  rugged  lands  where  the 
pastures  are  scant. 

VI.  Feeding  qualities. 

(1)  Their  feeding  qualities  are  of  the  first  order,  as  they 
stand  confinement  well  and  make  an  excellent  use  of  the  food 
given  them. 

(2)  They  are  remarkable  for  their  retention  of  symmetry 
of  form  while  being  fattened,  as  they  rarely  become  patchy 
or  disproportioned. 

(3)  During  recent  years,  pure  and  high  grade  Aberdeen- 
Polls  have  won  more  prizes  at  the  leading  fat  stock  shows  for 
the  number  of  animals   shown  than  have  been  won  by  any 
other  breed. 

VII.  Quality  of  meat. 

d)  In  quality  of  meat  they  are  probably  ahead  of  the 
Shorthorns  and  Herefords,  and  are  equal  or  nearly  equal  with 
the  Galloway  and  West  Highland  breeds. 

(2)  As  a  rule  the  flesh  is  well  mixed  and  contains  a  large 
proportion  of  compact,  finely  grained  meat,  and 

(3)  No  other  breed  produces  a  higher  percentage  of  dead 
meat  in  proportion  to  the  live  weight. 

VIII.  Milking  qualities. 

(1)  Formerly    they    were    possessed    of    good    milking 
qualities,  more  especially  that  branch  of  the  parent  tree  known 
as  the  crofters'  cow. 

(2)  These  qualities  have  been  impaired,  however,  through 
the  system  of  breeding  and  management  adopted,  save  in  some 
individuals  and  in  a  few  families. 

(3)  The  quality  of  the  milk  is  first-class. 

IX.  Value  in  crossing  and  grading. 

(1)  Polled  Aberdeens  cross  particularly  well  with  Short- 
horn grades. 

(2)  They  are  also  excellent   for  crossing  upon  common 
stocks  in  arable  sections  where  quick  feeding,  absence  of  horns 
and  a  high  quality  of  meat  are  desired  in  the  progeny. 

(3)  A  large  percentage  of  the  progeny  are  hornless  and 
black  or  gray  in  color. 


ABERDEEN-ANGUS    CATTLE.  57 

X.     Breeding  qualities. 

(1)  Their   breeding   qualities    were    formerly    of   a   high 
order,  as  witnessed  in  "Auld  Granny,"  owned  by  Hugh  Wat- 
son, but 

(2)  To  some  extent  they  have  been  impaired  through  the 
artificial  treatment  to  which  they  have  been  subjected,  so  that 
now  they  cannot  be  placed  higher  than  good  average. 

XL     Weak  points. 

(1)  As   to   properties,   they   do   not   appear  to   have   any 
weaknesses  which  stand  out  markedly  prominent. 

(2)  As  to  form,  they  are  in  some  instances  a  little  lacking 
in  scale. 

XII.     Compared  with  Shorthorns. 

(1)  They   are    probably    something    ahead    in    quality   of 
meat,  and  in  suitability  for  shipping  by  rail. 

(2)  In  adaptability,   early  maturity,   grazing  and  feeding 
properties,  utility  in  crossing  and  in  breeding  properties,  they 
are  about  equal. 

(3)  In  general  popularity,  size,  and  milking  qualities  they 
are  as  yet  a  little  behind. 


, 

31 


LECTURE  NO.  16. 

ABERDEEN-ANGUS    CATTLE THEIR    STANDARD 

POINTS. 

I.  The  following  is  the  scale  of  points  adopted 
by  the  Aberdeen-Angus  Breeders'  Association  in 
1890: 

FOR   cows. 

POINTS 

(1)  Color— Black.     White  is  objectionable,  except  on 
underline  behind  the  navel,  and  there  only  to  a 
moderate  extent  .  .         .         .         .         .         .2 

(2)  Head — Forehead  moderately  broad,  and  slightly 
indented ;  tapering  toward  the  nose ;  muzzle  fine ; 
nostrils  wide  and  open ;  distance  from  eyes  to  nos- 
trils of  moderate  length;  eyes  full,  bright  and  ex- 
pressive,   indicative    of    good    disposition ;    ears 
large,  slightly  rising  upward,  and  well  furnished 
with  hair;  poll,  well  defined  and  without  any  ap- 
pearance of  horns  or  scars;  jaws,  clean       .         .       10 

(3)  Throat — Clean,  without  any  development  of  loose 
flesh   underneath  ...          .          .          .3 

(4)  Neck — Of  medium  length,  spreading  out  to  meet 
the  shoulders,  with  full  neck  vein         .    .         .         .3 

(5)  Shoulders — Moderately  oblique,  well  covered  on 
blades  and  top ;  with  vertebra  or  backbone  slightly 
above    the    scapula    or    shoulder    blades,    which 
should  be  moderately  broad  .          ...       6 

(6)  Chest— Wide  and  deep;  round  and  full  just  back 

of   elbows 10 

(7)  Brisket — Deep   and   moderately   projecting   from 
between    the    legs,    and    proportionately    covered 
with  flesh  and  fat 4 

(8)  Ribs — Well    sprung   from   backbone,    arched   and 
deep,  neatly  joined  to  the  crops  and  loins  .       8 

(9)  Back — Broad  and  straight  from  crops  to  hooks; 
loins  strong;  hook  bones  moderate  in  width,  not 
prominent,  and  well  covered :  rumos,  long,  full, 
level  and  rounded  neatly  into  hindquarters        .       10 

58 


ABERDEEN-ANGUS    CATTLE.  59 

(10)  Hindquarters— Deep  and  full;  thighs  thick  and 
muscular,  and  in  proportion  with  hindquarters ; 
twist  filled  out  well  in  its  "seam"  so  as  to  form  an 
even,  wide  plain  between  thighs  ....  8 

(n)  Tail — Fine,  coming  neatly  out  of  the  body  on  a 
line  with  the  back,  and  hanging  at  right  angles 
to  it 3 

(12)  Udder — Not  fleshy,  coming  well  forward  in  line 
with  the  body  and  well  up  behind ;  teats  squarely 
placed,   well   apart  and  of  good   size 

(13)  Underline — Straight,  as  nearly  as  possible;    flank 
deep  and  full  4 

(14)  Legs — Short,  straight  and  squarely  placed;  hind 
legs  slightly  inclined  forward  below  the  hocks; 
forearm,  muscular;  bones,  fine  and  clean    .        .        3 

(15)  Flesh — Even  and  without  patchiness  .         .       3 

(16)  Skin — Of  moderate  thickness  and  mellow  touch, 
abundantly  covered  with  thick,  soft  hair.     Much 
of  the  thriftiness,  feeding  properties  and  value  of 
the  animal  depend  upon  this  quality,  which  is  of 
great  weight  in  the  grazier's  and  butcher's  judg- 
ment.    A  good  "touch"  will  compensate  for  some 
deficiencies  of  form.     Nothing  can  compensate  for 
a  skin  hard  and  stiff.     In  raising  the  skin  from 
the  body  it  should  have  a  substantial,  soft,  flexible 
feeling,  and  when  beneath  the  outspread  hand  it 
should  move  easily,  as  though  resting  on  a  soft, 
celljlar  substance,  which,  however,  becomes  firmer 
as  the  animal  ripens.     A  thin,  papery  skin  is  ob- 
jectionable, especially  in  a  cold  climate     .         .         .10 

(17)  General    Appearance — Elegant,    well    bred    and 
feminine.     The  walk  square,  the  step  quick,  and 
the  head  up 5 

Perfection 100 

FOR    BULLS. 

POINTS 

(1)  Color — Same  as  for  cows,  but  add,  a  white  cod  is 
most  undesirable 3 

(2)  Head — Same  as  for  cows,  but  substitute  forehead 
broad,  face  slightly  prominent  for  "forehead  mod- 
erately broad   and   slightly   indented,"    and   eyes 
mild,  full  and  expressive,  for  "eyes,  full,  bright 
and  expressive"       .......       10 

(3)  Throat — Same  as  for  cows       .         .         .         .        .3 

(4)  Neck — Of  medium  length,   muscular,  with  mod- 
erate crest  C which  increases  with  age)  spreading 
out  to  meet  the  shoulders,  with  full  neck  veins     .        3 


6O  THE    STUDY    OF    BREEDS. 

(5)  Shoulders — Same  as  for  cows 6 

(6)  Chest — Same  as  for  cows      .....  10 

(7)  Brisket — Same  as  for  cows       .         .         .         .        .4 

(8)  Ribs — Same  as  for  cows        .....  8 

(9)  Back — Same  as  for  cows 10 

(10)  Hindquarters — Same  as  for  cows         ...  8 

(n)  Tail — Same  as  for  cows     ......  3 

(12)  Underline — Same  as  for  cows       ....        4 

(13)  Legs — Same  as  for  cows 4 

(14)  Flesh — Same  as  for  cows 4 

(15)  Skin — Same  as  for  cows    .         .         .         .         .         .10 

(16)  General  Appearance — Same  as  for  cows,  but  sub- 
stitute masculine  for  feminine  10 

Perfection 100 

II.  The  following  additional  points  are  sub- 
mitted : 

(1)  Head,  not  large,  clean  cut,  handsome  and  well  set  on, 
and  finer  in  the  female. 

(2)  Muzzle,  black  in  color. 

(3)  Cheeks,  not  heavy,  but  probably  deeper  than  in  some 
breeds. 

(4)  Body,     fairly    long,    broad,     deep,     cylindrical,     well 
rounded  at  the  angles  and  evenly  covered  with  smooth  flesh. 

(5)  Breast,  full,  wide  and  deep  and  brisket  broad. 

(6)  Forearm,  broad  and  plump  and  tapering  gracefully  to 
the  knee. 

(7)  Crops,  full  and  level  with  the  shoulder. 

(8)  Hind  flanks,  full,  deep  and  thick. 

(9)  Buttock,   moderately  broad  and   slightly  rounded   at 
the  sides. 

(10)   Milk  veins,  distinctly  traced, 
(n)   Hoofs,  semi-circular. 

(12)  Skin,  stronger  in  the  male  than  the  female. 

(13)  The  hair  in   the  best   animals  has  two  growths,   or 
lengths,  the  under  one  being  short,  thick  and  downy. 

III.  Color — The  color  most  in  favor  is  black 
without  any  variation. 

(1)  A  shade  of  brown  is  not  rejected,  nor  is  some  white 
about  the  udder,  but  white  above  the  underline  or  on  the  legs 
will  exclude  from  registry. 

(2)  Red  or  brindled  is  also  inadmissible. 

(3)  Formerly  they  embraced  a  great  variety  of  colors,  as 
brindle,  red,  brown,  silver  colored  yellow,  and  dark  red  and 
black  stripes  alternating. 


ABERDEEN-ANGUS    CATTLE.  6 1 

IV.  General  Appearance — In  general  appear- 
ance they  are  low  set  and  sturdy,  fairly  long  in  body 
and  very  smooth  in  outline. 

V.  Compared  with  Shorthorns. 

(1)  The  Aberdeen- Angus  are  longer  in  body  in  proportion 
to  the  hight,   smoother  and  more  cylindrical,  less  prominent 
at  the  angles  and  even  shorter  in  the  limbs. 

(2)  They  are  something  finer  in  the  muzzle  and  longer  in 
the  nose,  a  trifle  longer  in  the  neck  and  somewhat  thicker  in 
the  hide. 

(3)  There  are  also  the  differences  in  horn  and  color  pre- 
viously mentioned. 


1 

"o. 


LECTURE  NO.   17. 

GALLOWAY    CATTLE THEIR    ORIGIN    AND    HISTORY. 

I.  Galloway    cattle    are    so    named  from  the 
province  of   Galloway,   which   now   comprises   the 
stewartry  of  Kirkcudbright  and  the  shire  of  Wig- 
town. 

(1)  The  principal  pedigreed  herds  in  Britain  are  found 
in  Kirkcudbright,  Dumfriesshire  and  Cumberland,  where  they 
have  been  bred  pure  further  back  than  any  authentic  records 
carry  us. 

(2)  Several    writers    of   the    sixteenth    century    speak    in 
high  terms  of  the  excellence  of  the  flesh  of  the  cattle  of  the 
Galloway  district. 

II.  The  Galloways  are  certainly  one  of  the 
purest,  as  well  as  one  of  the  oldest,  of  the  improved 
breeds. 

(1)  Some  authorities  hold  to  the  opinion  that  they  are 
descended    from    a    wild    aboriginal    polled   breed    still    repre- 
sented at  Chatellerault  in  Lanarkshire,   Scotland. 

(2)  There  has  been  no  infusion  of  outside  blood  whatever 
within  the  period. of  their  recorded  history,  as  all  efforts  to 
improve  the  breed    from    an    outside    source  have  been  un- 
successful. 

(3)  This   is   not   inconsistent   with   the   fact  that   horned 
cattle  of  other  breeds  have  been  bred  simultaneously  in  the 
same   districts. 

(4)  An   unmistakable  proof  of  the  antiquity  and  purity 
of  the  breed  is  found  in  the  entire  absence  of  scurs  in  pure 
Galloways,  and  in  the  great  power  which  they  have  to  remove 
the  horns  when  crossed  upon  other  breeds. 

III.  The  treatment  to  which  they  have  been 
subjected,  and  the  cold,  damp  climate  in  which  they 
were  originally  reared,  have  contributed  much  to 
their  proverbial  ruggedness. 

63 


64  THE    STUDY    OF    BREEDS. 

(1)  They   have   there   been    frequently    reared    1500    feet 
above  the  sea  level,  where  grain  will  not  ripen. 

(2)  The  long  wavy  coat  which  protects  them  is  probably 
owing  to  the  dampness  of  the  climate. 

IV.  During  much  of  the  last  century  and  also 
the  beginning  of  the  present  one,  it  was  customary 
to  drive  Galloways  in  large  numbers  to  the  south- 
eastern counties  of  England  to  be  finished  for  the 
London  market. 

(1)  For   many   years,    from   20,000  to   30,000   head   were 
thus  driven  annually  from  the  home  of  the  Galloways. 

(2)  This   trade   ceased    after   the   introduction   of   turnip 
husbandry  into  that  part  of  Scotland. 

V.  Introduction  into  America. 

(1)  The  first    recorded    Galloways    were    imported   into 
Canada  by  Graham  Bros,  of  Vaughan,  Ont.,  in  1853,  but 

(2)  Their     dissemination     in     that     country     was    owing 
chiefly  to  the  untiring  efforts  of  Thomas  McCrae  of  Guelph, 
Ont.,  who  began  breeding  them  in  1861,  and  importing  them 
from  Scotland  a  few  years  subsequently. 

(3)  They  were  imported  into  Michigan  about   1870,   and 
somewhat  later  to  Wisconsin  and  Missouri. 

(4)  They  have  also  been  introduced  to  some  extent  into 
other  Anglo-Saxon  countries. 

VI.  During  the  last  century  there  were  many 
Galloways    of    mixed    colors,    a    point  that  is  well 
brought  out  in  crossing  them  on  other  breeds. 

(1)  Some  were  belted,  some  had  white  faces  and  a  white 
mark  along  the  back,  others  were  brindled,  drab  or  dun,  red, 
and  red  and  white. 

(2)  When  crossed  with  an  old  established  breed,  one-half 
the  calves  will  probably  show  a  variety  of  colors. 

VII.  Galloway  Breeders'  Associations 

(1)  The   Galloway   Cattle   Society   in   Britain   was  estab- 
lished in  1877. 

(2)  The   American   Galloway   Breeders'   Association  was 
established  in  1882. 

VIII.  Registration   in   Britain. 

(i)  The  first  volume  of  the  Galloway  Herd  Book,  as 
distinguished  from  that  of  the  Aberdeen-Angus  was  published 
in  1878. 


s 

"5. 


66  THE    STUDY    OF    BREEDS. 

(2)  Previous   to   that   time  they   had  been   registered   in 
the  same  record  as  the  Aberdeen-Angus  breed. 

(3)  The  Rev.   John  Gillespie,   Mousewald  Manse,   Dum- 
fries, has  been  the  editor  of  the  Galloway  Herd  Book  since 
the  adoption  of  separate  registration. 

IX.  Registration  in  North  America. 

(1)  Registration  was  commenced  in  Ontario  in  1872,  and 
up  to  1874  was  entirely  confined  to  Canada. 

(2)  The   first   volume   of  the   American   Galloway   Herd 
Book  was  published  by  the  Agriculture  and  Arts  Association 
of  Ontario  in  1883. 

(3)  In    1883,   the   interest   of  the   last   named   association 
was  purchased  by  the  American  Galloway  Breeders'  Associa- 
tion, and  since  that  time  the  American  registration  of  Gallo- 
ways has  been  conducted  in  the  United  States. 

X.  Distribution    in    the    United    States  and 
Canada. 

(1)  The    more   important   centers   of   distribution    in   the 
United     States     are     Missouri,     Iowa,     Illinois,     Kansas   and 
Minnesota  and  in  the  order  named. 

(2)  A    considerable    number    are    found    in    the    various 
provinces  of  Canada,  and  they  are  probably  most  numerous  in 
Ontario  and  Nova  Scotia. 

XI.  Registration  in  the  United  States. 

(i)>  Nine  volumes  of  the  American  Galloway  Herd  Book 
have  been  issued. 

(2)  A  total  of  14,491  animals  have  been  recorded,  of 
which  6,262  are  males  and  8,229  females,  and  1,000  pedigrees 
await  record. 


LECTURE  NO.    18. 

GALLOWAY     CATTLE THEIR    LEADING     CHARACTER- 
ISTICS. 

I.  Popularity. 

(1)  Galloway  cattle  are  probably  not  so  popular  as  the 
Shorthorn,  Hereford  and  Polled  Aberdeen  breeds,  yet 

(2)  Among  the  leading  beef  breeds  they  are  entitled  to 
at  least  the  fourth  place. 

(3)  'In  the   United   States,   and  also  to   a  less   extent  in 
Canada,    they   are   gaining   ground   where   cattle   must   needs 
rustle  in  inclement  weather. 

II.  Adaptability. 

(1)  They  are   incomparably  the  hardiest   of  the   British 
races,  except  the  West  Highland  breed. 

(2)  Their  long  hair  and  thick  mossy  undercoat  enables 
them  to  endure  well  the  severities  of  weather  arising  from 
wet  and  cold,  hence 

(3)  They  are  very  well  adapted  to  rugged   regions  and 
to  the  purposes  of  the  range,  both  in  the  western  states  and 
the  Canadian  Northwest. 

(4)  They  do  better  on  spare  diet  than  nearly  all  of  the 
ether  beef  breeds,  as  they  have  been  much  reared  on  rocky  and 
thin  land. 

(5)  This  vigor  of  constitution  enables  them  to  stand  well 
long  journeys  by  road,  rail  or  ship  transit. 

III.  Relative  size. 

(1)  In  size  they  are  considerably  less  than  the  Shorthorns 
and  Herefords,  and  something  less  than  the  Aberdeen  Polls, 
and  possibly  the  Sussex,  but 

(2)  They    weigh    remarkably   well    in   proportion   to   the 
apparent  size. 

IV.  Early  maturing  qualities. 

(1)  They  do  not  mature  quite  so  quickly  as  some  of  the 
beef    breeds,    owing    to    the    way    in    which    they    have    been 
reared,  but 

(2)  When  fed  a  forcing  ration  they  are  capable  of  matur- 
ing at  an  early  age. 

67 


68  THE    STUDY    OF    BREEDS. 

V.  Grazing  qualities. 

(1)  The   grazing   qualities   of   Galloways   are   of  a   high 
order. 

(2)  They  are  capable  of  "roughing  it"  on  rugged  pastures, 
and  of  making  fair  gains  on  these,  and 

(3)  When  put  on   rich  pastures  they  finish  quickly  and 
in  fine  form. 

VI.  Feeding  qualities. 

U)  Galloways  feed  well,  not  only  in  the  pure  form,  but 
when  crossed  upon  certain  other  breeds,  as  the  Shorthorn  and 
West  Highland. 

(2)  The  largest  specimens  are  not  usually  equal  in  feed- 
ing qualities  to  the  short  legged  animals  with  small,  fine  bone. 

(3)  They  take  on  flesh   smoothly,   being  almost  entirely 
free  from  patchiness. 

VII.  Quality  of  meat. 

(1)  Galloway  beef  has  been  noted  for  its  fine  quality  in 
the  London  markets  for  nearly  two  centuries,  where,  during 
that  time,  it  has  commanded  the  highest  market  price. 

(2)  The   fat   is  put  on   more   internally  than   externally, 
and  is  finely  intermixed  with  lean,  the  proportion  of  the  latter 
being  unusually  large. 

(3)  The  grain  of  the  flesh  is  extremely  delicate  and  it  is 
rich  in  flavor. 

VIII.  Milking  qualities. 

(1)  Galloways  cannot  lay  claim  to  any  superiority  as  a 
milking   breed,    since    they    have    been    bred    mainly    for    the 
block,  but 

(2)  Some  individuals  milk  well  and  the  milk  of  all  is  rich. 

IX.  Value  in  crossing  and  grading. 

(1)  For  prepotency  Galloways  are  almost  unrivaled. 

(2)  When  a  bull  of  this  race  is  crossed  upon  any  of  the 
various  horned  breeds,  a  large  percentage  of  the  produce  will 
be  black,  and  from  95  to  100  per  cent  without  horns. 

(3)  A  first  cross  from  cows  of    various  breeds  has    per- 
plexed good  judges  to  distinguish  them  from  pure  breds. 

X.  Breeding  qualities. 

(1)  The   breeding   qualities   of   Galloways   are   excellent, 
owing  largely,  doubtless,  to  freedom  from  confinement  during 
much  of  the  year. 

(2)  For  a  similar  reason  they  breed  to  a  good  old  age. 


GALLOWAY     CATTLE.  69 

XL     Utility  in  the  hides. 

(1)  The  hides  of  Galloways  are  likely  to  be  much  used 
for  robes  and  outer  garments,  owing  to  the  length  and  beauty 
of  the  outer  coat  of  hair. 

(2)  This  feature  is  also  likely  to  exercise  an  influence  on 
the  character  of  the  sires  chosen  for  breeding. 

XII.  Weak  points. 

(1)  Their    undeveloped    milking    qualities    render    them 
less  well  adapted  to  mixed  husbandry,  and 

(2)  Their  lack  of  size  renders  them  less  suitable  for  rich 
arable  sections. 

XIII.  Compared  with  Shorthorns. 

(1)  They    are    ahead    of    Shorthorns    in    hardihood,    in 
adaptability   to   exposed   situations,    in   grazing  properties,    in 
the  high  quality  of  the  meat,   in  prepotency  and  in  breeding 
qualities  and  in  the  value  of  the  hides,  but 

(2)  They  are  not  equal  to  them  in  popularity,  in  general 
ad;  ptability,    in    size,    in    feeding   qualities   and   in   milk   pro- 
du«.  lion. 


LECTURE  NO.    19. 

JGALLOWAY   CATTLE THEIR   STANDARD   POINTS. 

I.  The  following  scale  of  points  was  drawn 
up  by  the  Council  of  the  Galloway  Cattle  Society  of 
Great  Britain  in  1883: 

(1)  Color — Black,  with  a  brownish  tinge. 

(2)  Head — Short  and  wide,  with  broad  forehead  and  wide 
nostrils ;  without  the  slightest  symptoms  of  horns  or  scurs. 

(3)  Eyes — Large  and  prominent. 

(4)  Ears — Moderate  in  length  and  broad,  pointing  for- 
ward and  upward,  fringe  of  long  hairs. 

(5)  Neck — Moderate  in  length,  clean  and  filling  well  into 
the  shoulders ;  the  top  in  a  line  with  the  back  in  the  female, 
and  in  a  male  naturally  rising  with  age. 

(6)  Body — Deep,  rounds.!  and  symmetrical. 

(7)  Shoulders — Fine  and  straight,  moderately  wide  above ; 
coarse    shoulder    points    and    sharp    or    high    shoulders    are 
objectionable. 

(8)  Breast— Full  and  deep. 

(9)  Back  and  Rump — Straight. 
(10)  Ribs — Deep  and  well  sprung, 
(n)  Loin  and  Sirloin — Well  filled. 

(12)  Hook  Bones — Not  prominent. 

(13)  Hindquarters — Long,  moderately  wide  and  well  filled. 

(14)  Flank— Deep  and  full. 

(15)  Thighs — Broad,  straight  and  well  let  down  to  hock; 
rounded  buttocks  are  very  objectionable. 

(16)  Legs — Short  and  clean,  with  fine  bone. 

(17)  Tail — Well  set  on  and  moderately  thick. 

(18)  Skin — Mellow  and  moderately  thick. 

( 19)  Hair — Soft  and  wavy,  with  mossy  undercoat ;  wiry  or 
curly  hair  is  very  objectionable. 

II.  Compared  with  the  scale  of  points  given 
by  Aiton  in  1811,  the  following  are  the  chief  points 
of  difference : 

(1)  The  muzzle  is  now  broader. 

(2)  More  prominence  is  now  given  to  the  ear. 

(3)  The  hams  are  squarer. 

(4)  The  tail  is  finer,  and 

(5)  The  hide  some  thinner. 

70 


GALLOWAY     CATTLE.  7! 

III.  The  following  list  of  undesirable  points 
in  Galloways  was  drawn  up  by  James  Biggar,  Dal- 
beattie,  Scotland: 

(1)  Long,  narrow  head  with  high  crown. 

(2)  Narro.w  tapering  muzzle. 

(3)  Long,  drooping  ears. 

(4)  Small,   deep-set  eyes. 

(5)  Small,  light  neck. 

(6)  Light,  scraggy  breast. 

(7)  High,  narrow  shoulders. 

(8)  Flatness  behind  shoulders. 

(9)  Light  fore  or  back  ribs. 

(10)  Square  and  prominent  hook  bones. 

(11)  High  or  drooping  rumps. 

(12)  Weak  or  slack  loins. 

(13)  -Rounded  buttocks. 

(14)  Fleshy  double  thighs. 

(15)  Big,  coarse  bones. 

(16)  Thick,  stiff  skin. 

(17)  Hard,  wiry  or  too  curly  hair. 

(18)  Black,  hard  hair  without  soft  undercoat. 

IV.  General  appearance  of  Galloways. 

(1)  They  are  low  set,  sturdy,  robust,  lively  and  spirited. 

(2)  The  muscles   are   strong,   especially   those   concerned 
in  traveling. 

(3)  The  coat  is  long,  beautifully  waved  and  handsome. 

V.  Compared  with   Shorthorns. 

(1)  Galloways   are   less   in   size,   more   low   set,   and   not 
quite  so  squarely  built. 

(2)  They  are  shorter  in  the  head  and  polled,  broader  in 
the  ear,  more  prominent  in  the  arm  and  thigh,  not  quite  so 
well  filled    in    the    crops,    less    prominent    at    the    hooks  and 
stronger  at  the  tailhead,  and 

(3)  They  are  thicker  in  the  hide,  longer  and  more  wavy 
in  the  coat  and  are  black  in  color. 

VI.  Compared  with  Aberdeen-Angus. 

(1)  Galloways  are  something  less  in   size  and  not  quite 
so  long  in  body. 

(2)  They  are  shorter  in  the  head  and  less  prominent «and 
pointed  at  the  poll. 

(3)  They  are  a  little  more  prominent  at  the  angles  of  the 
body,  not  quite  so  cylindrical  in  shape,  more  prominent  at  the 
arm  and  thigh,  a  little  stronger  at  the  tailhead  and  not  quite 
so  well  filled  in  the  crops,  and 

(4)  They  are  a  little  thicker  in  the  hide  and  longer  and 
more  wavy  in  the  coat. 


LECTURE  NO.  20. 

SUSSEX    CATTLE THEIR   ORIGIN    AND    HISTORY, 

CHARACTERISTICS   AND   PRINCIPAL   POINTS. 


ORIGIN    AND    HISTORY. 

I.  Some  obscurity  hangs  over  the  origin  of 
this  breed,  but  there  are  good  reasons  for  believing 
that   they    are    closely    associated  in  ancestry  with 
the  Devons. 

(1)  Their  breeding  in  England  is  largely  confined  to  the 
counties  of  Sussex,  Kent,  Surrey  and  Hampshire,  and 

(2)  It  is  only  recently  that  they  have  been  exported  to 
Other  countries. 

II.  It  is  only  within  a  comparatively  limited 
period    that    the    improvement    of    the    breed    has 
received  marked  attention. 

(1)  Formerly  the  animals  of  both   sexes  were  used   for 
plowing  and  other  farm  work,  but  now  they  are  bred  mainly 
for  beef. 

(2)  Of  late  years  they  have  scored  well  at  the  Smithfield 
Show  at  London,  and  also  to  some  extent  at  the  Fat  Stock 
Show  in  Chicago. 

(3)  The  calves  are  generally  reared  on  the  dams,  usually 
getting  only  a  part  of  the  milk  at  first,  and  afterwards  the 
wh  >le  of  it. 

(4)  The  Sussex  Herd  Book  was  established  in  England 
in  1860. 

III.  Sussex  cattle  in  other  countries. 

(1)  They  were  imported  to  the  United  States  by  Overton 
Lea  of  Nashville,  Tenn.,  in  1884. 

(2)  In   1891   a  small  importation  was  made  into  Canada 
by  the  Ontario  Experiment  Station  at  Guelph,  but  some  speci- 
mens of  the  breed  had  been  brought  into  the  country  at  an 
earlier   period,    although    they   were   eventually   taken   to   the 
United  States. 

72 


74  THE    STUDY    OF    BREEDS. 

IV.  Distribution  in  the  United  States. 

(1)  It  can  scarcely  be  said  that  Sussex  cattle  have  made 
marked    progress    since    their    introduction   into  the   United 
States. 

(2)  A    few   herds   have   been    established,    chiefly   in   the 
Mississippi  basin,  but  accessible  information  regarding  them 
is  very  meager. 

(3)  They    are    now    found    in    the     states    of    Tennessee, 
Maine,  Illinois,  Indiana,  Oklahoma,  Texas,  Kansas,  Colorado 
and  in  Canada. 

V.  Registration  in  the  United  States. 

(1)  No  Herd  Record  for  Sussex  cattle  has  yet  been  pub- 
lished in  the  United  States,  although 

(2)  Material  for  the  same  is  accumulating. 


LEADING     CHARACTERISTICS. 

I.  Popularity  and  adaptability. 

(1)  Sussex    cattle    are    popular    only    in    limited    areas 
owing  in  a  considerable  degree  to  the  little  effort  made  by 
breeders  to  place  them  before  «the  outside  public. 

(2)  Like  the  Shorthorns  they  are  best  adapted  to  locali- 
ties rich  in  production  and  temperate  in  character. 

II.  Relative  size. 

(1)  They  are  a  heavy  breed,  fully  equal  to  the  Galloways 
in  weight,  but  are  rather  larger  than  the  Galloways  in  frame. 

(2)  They  are  possessed  of  several  of  the  same  properties 
as  the  Devons,  to  whom  they  bear  a  somewhat  close  resem- 
blance, but  they  are  considerably  larger. 

III.  Early  maturing  and  grazing  qualities. 

(1)  In  maturing  they  are  a  little  behind  some  breeds,  but 
in  this  respect  they  are  rapidly  improving. 

(2)  As  grazers  they  are  nearly,  if  not  quite,  equal  to  the 
Herefords. 

IV.  Feeding  qualities  and  quality  of  the  meat. 

(1)  They  feed  well,  but  in  some  instances  are  said  to  be 
a  little  over-nervous  in  temperament. 

(2)  The  quality  of  the  meat  is  very  good,  though  some 
individuals  are  a  little  overstrong  in  bone. 


SUSSEX  CATTLE.  75 

V.  Milking  qualities. 

(1)  In   milking   qualities    they   are   measurably   deficient, 
hence  they  are  not  much  used  in  the  dairy. 

(2)  They  are  usually  suckled  by  their  own  calves.   . 

VI.  Value  in  crossing  and  grading. 

(1)  They  have  not  been  greatly  used  for  this  purpose  in 
the  United  States,  hence 

(2)  But  little  on  these  points  can  be  said  with  definiteness. 

VII.  Breeding  qualities. 

(1)  These  are  good,  since 

(2)  They  have  not   been   reared   quite   so   artificially   as 
some  breeds. 

VIII.  Weak  points. 

(1)  They  have  scarcely  been  tested  enough  in  this  country 
to  know  which  these  are,  but 

(2)  They   will    include    milking   qualities    that    rank   not 
high,  and  in  many  instances  a  little  slowness  in  maturing. 

IX.  Compared  with  Shorthorns. 

(1)  They  are  not  nearly  equal   to   Shorthorns   in  popu- 
larity and  in  milking  qualities,  and 

(2)  They    are    not    quite    equal    to    them   in   all-round 
adaptability,  in  size,  in  early  maturing  and  feeding  qualities 
and  in  value  in  crossing  and  grading,  but 

(3)  They  are  probably  something  ahead  of  them  in  the 
marbling  of  the  meat  and  in  breeding  qualities. 

PRINCIPAL    POINTS. 

In  the  absence  of  an  authorized  scale  of  points 
the  following  is  submitted : 

I.  Size — Medium    for    the    breed,    inclining 
to  large. 

II.  Head — Medium,  though  in  some  instances 
it  inclines  to  large. 

(1)  Forehead,  wide. 

(2)  Nose,  medium  in  size  and  inclining  a  little  to  long. 

(3)  Muzzle,   fairly  broad  and  moist,   and  nostrils  about 
average. 

(4)  Eyes,  large,  full,  clear  and  of  medium  calmness. 


76  THE    STUDY    OF    BREEDS. 

(5)  Horns,  somewhat  long  but  not  coarse,  fairly  spread- 
ing, with  a  graceful  forward  curve  in  the  male  and  forward 
and  upward  curve  with  some  spread  in  the  female. 

III.  Neck — Medium    in    length    and    cleanly 
made,  but  some  animals  of  the  breed  have  a  little 
dewlap. 

(1)  It  should  widen  and  deepen  as  in  the  Shorthorn,  but 

(2)  It  is  sometimes  not  quite  so  well  filled  in  the  neck 
vein. 

IV.  Body — Of  the  parallelogrammic  type. 

(1)  Back,  wide  and  straight  throughout,  with  a  flat  loin, 
nearly  as  wide  at  the  fore  as  at  the  hind  end,  and  each  side 
lying  on  a  level  with  the  chine. 

(2)  Withers,  moderately  wide. 

(3)  Shoulders,  large  and  smooth. 

(4)  Breast,  wide  and  projecting  well  forward,  as  is  also 
the  brisket. 

(5)  Crops,  full  and  heart  girth  good. 

(6)  Ribs,  well  sprung,  giving  a  rounded  appearance  to  the 
body,  and  narrow  between  the  last  rib  and  hip  bone. 

(7)  Hooks,  broad,  with  a  wide  space  between  and  lying 
nearly  as  high  as  the  chine. 

(8)  Hips,  large    and    straight    without,  both  at  the  side 
and  rear. 

(9)  Thighs,  flat  on  the  outside  and  without  incurvature 
behind. 

(10)  Rumps,  long  and  flat  and  wide  at  the  setting  on  of 
the  tail. 

(n)  Buttock,  wide  and  straight. 

(12)  Twist,  deep  and  set  low. 

(13)  Tail,  perpendicularly  hung. 

V.  Legs — Medium  in  length  and  neither  fine 
nor  coarse  in  bone. 

VI.  Skin — Only  moderately  thick  and  mel- 
low and  covered  with  soft  hair. 

VII.  Color — Usually  a  solid  red,  both  light 
and  dark  shades  being  common. 

(1)  These  shades  sometimes  commingle  to  form  a  beauti- 
ful dapple  bay. 

(2)  A  little  white  is  permissible  about  the  udder  and  a 
few  white  hairs,  nearly  always  single,  except  on  the  foretop 
and  flank,  are  regarded  most  favorably. 


SUSSEX     CATTLE.  77 

VIII.  General  Appearance — Sussex  cattle  are 
smooth  and  symmetrical  and  neither  massively  built 
nor  of  the  pony  order. 

IX.  Compared  with   Shorthorns. 

(i)  The  Sussex  breed  are  not  so  large,  something  less 
in  width  and  a  little  longer  and  stronger  in  limb. 

(2) They  have  heads  slightly  stronger  and  longer,  horns 
longer  and  more  upturned,  are  scarcely  so  well  filled  in  the 
neck  vein  and  breast,  and  are  not  so  wide  nor  massive  though 
equally  smooth. 

(3)  In  color,  they  are  red  only. 


LECTURE  NO.   21. 

WEST   HIGHLAND   CATTLE THEIR  ORIGIN   AND   HIS- 
TORY, CHARACTERISTICS  AND  PRINCIPAL  POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  West  Highland  cattle,  sometimes  called 
Kyloes,  are  no  doubt  descended  from  the  aboriginal 
wild  cattle  of  the  country. 

II.  Although    Argyleshire    is    their    central 
home,  they  occupy  the  whole  of  the  west  and  middle 
Highlands,  and  the  western  islands,  being  found  in 
the  greatest  perfection  in  the  larger  Hebrides. 

(1)  One  of  the  oldest  herds  is  that  of  Poltalloch,  founded 
in  1795. 

(2)  In  many  places  to  the  southward  they  have  displaced 
the  deer  formerly  kept  in  the  parks  of  noblemen. 

III.  Much  attention  has  been  given  of  late  to 
the  improvement  of  the  breed,  and  with  a  success 
that  is  encouraging. 

(1)  The  cows  suckling  calves  are  housed  for  a  short  time 
in  winter,  and  some  of  the  young  cattle  have  sheds  provided, 
but  the  principal  portion  winter  in  the  open  air. 

(2)  A  Herd  Book  has  recently  been  established  for  the 
breed,  in  Great  Britain,  largely  through  the  influence  of  Lord 
Dunmore. 

IV.  West  Highland  cattle  in  other  countries. 

(1)  Some  have  been  imported  to  the  United  States,  more 
especially    the    far    West,    and    some    to    the    Dominion  of 
Canada,  but 

(2)  As  yet  they  have  not  obtained  an  extensive  foothold 
outside  of  Great  Britain. 

78 


WEST     HIGHLAND     CATTLE.  79 

V.  They  have  a  beautiful  appearance  when  in 
finest  bloom,  which  is  during  the  last  three  months 
of  the  year,  owing 

(1)  To  the  sturdy  character  of  the  frame. 

(2)  To  the  wild  piercing  glance  of  the  eye,  and 

(3)  To  the  long  shaggy  coat  which  grows  so  abundantly, 
especially  about  the  head  and  neck. 

LEADING     CHARACTERISTICS. 

I.  Popularity. 

(1)  West  Highland  cattle  have  as  yet  but  little  popularity 
outside  of  Great  Britain,  since 

(2)  They  have  been  but  little  exported  to  other  countries. 

II.  Adaptability. 

(1)  Their  incomparable  hardihood  and  their  fine  grazing 
qualities  adapt   them    to    mountainous    conditions,     cold   and 
bleak,  where  many  other  breeds  could  not  subsist. 

(2)  There  should  be  a  place  for  them  on  the  mountain 
pastures  of  both  the  eastern  and  western  states. 

III.  Relative  size. 

(1)  They  are  considerably  the  smallest  of  the  distinctive 
beef  breeds,  but 

(2)  They  weigh  well  in  proportion  to  their  size,  owing  to 
their  sturdiness  of  build. 

IV.  Early  maturing  qualities. 

(1)  They  are  not  good,  owing  to  the  conditions  to  which 
they  are  subjected,  but 

(2)  Under   improved    conditions    of    environment   these 
would  also  improve. 

V.  Grazing  qualities. 

(1)  These  are  of  a  hierh  order,  as  they  are  contented  with 
the  coarsest   fare,   and   ultimately  get  fat  where  more  tender 
breeds  could  scarcely  exist. 

(2)  They  are  well   capable  of  enduring  both   damp  and 
cold,  and 

(3)  Their  staying  powers  are  almost  without  limit,  hence 
they  can  travel  far  in  gathering  food. 

(4)  In  winter  they  frequently  eat  heather  and  furze,  and 
when  taken  south  they  fatten  on  pastures  from  which  the  best 
portions  have  been  eaten. 


I 

5 

o. 


WEST    HIGHLAND    CATTLE.  8 1 

(5)  They  are  generally  finished  on  low  land,  and  for  this 
purpose  they  are  in  high  favor  in  Scotland  and  England. 


VI.     Feeding  qualities.          / 


(1)  These  are  only  medium,  as  the/  mature  so  slowly,  and 

(2)  Owing  to  their  natural  wildnfess,  they  take  some  time 
to  become  accustomed  to  confinement. 

VII.  Quality  of  meat./ 

(1)  The  meat  is  well  laid  on,  is  of  the  finest  quality,  and 
commands  the  highest  price  in  the  English  markets. 

(2)  The  proportion  of  the  dressed  meat  to  the  live  weight 
is  also  large. 

VIII.  Milking  qualities. 

(1)  These  are  not  good,  since  they  are  subjected  to  con- 
ditions unfavorable  to  milk  production,  but 

(2)  The  quality  of  the  milk  is  excellent. 

IX.  Value  in  crossing  and  grading. 

(1)  For  either  use  there  would  seem  to  be  no  place  for 
West  Highland  cattle,  since 

(2)  Decreased    hardihood    in    the    progeny    would    make 
them  less  well  adapted  to  mountain  pastures,  and  want  of  size 
would  make  them  less  valuable  than  other  breeds  on  lowland 
pastures,  but 

(3)  When  crossed  upon  by  the  Galloways,  the  progeny 
are  excellent  where  the  food  conditions  can  be  improved. 

X.  Breeding  qualities. 

(1)  These  are  of  the  best,  since 

(2)  Their  environment  is  favorable  to  such  breeding. 

XL     Weak  points. 

(1)  For  cold,  bleak  conditions  they  seem  to  be  completely 
furnished,  but 

(2)  Want  of  size,  scant  milk  production  and  shyness  of 
disposition  will  hinder  them  from  supplanting  the  large  and 
more  completely  domesticated  breeds. 

XII.     Compared  with  Shorthorns. 

(1)  They   are  considerably  behind    Shorthorns   in   popu- 
larity, general  adaptability,  size,  maturing,  feeding  and  milk- 
ing qualities,  and  for  crossing  and  grading,  but 

(2)  They  are  considerably  ahead  of  them  in  hardihood, 
grazing  and  breeding  qualities  and  in  the  marbling  of  the  meat. 

6 


82  THE    STUDY    OF    BREEDS. 


PRINCIPAL    POINTS. 

In  the  absence  of  an  authorized  scale  of  points, 
the  following  is  submitted : 

I.  Size — Medium,  but  it  will  naturally  adjust 
itself  to  the  attendant  conditions  of  environment. 

II.  Head — The  head  is  short  and  well  pro- 
portioned, and  has  a  profusion  of  long,  shaggy  and 
curly  hair  coming  down  below  the  eyes. 

(1)  Forehead,  broad  and  jawbones  to  correspond. 

(2)  Eyes,   prominent  and  possessed  of  a  quick  piercing 
glance. 

(3)  Nose,  slightly  turned  up  at  the  point. 

(4)  Horns,    long,    wide   apart,    curved    and   pointed   and 
tipped  with  black. 

(a)  They  should  come  out  level  with  the  head,  and 

(b)  They  should  then  incline  forward  and  upward  with 
a  peculiar  back  set  curve  and  wide  sweep. 

III.  Neck — The  neck  should  be  medium  in 
length  and  strong. 

(1)  It  should  be  without  dewlap,  but  oftentimes  is  not. 

(2)  On  the  crest  of  the  bulls  there  is  a  mane  of  coarser 
hair. 

IV.  Body — The  body  is  strong,  deep,  thick, 
muscular  and  compact. 

(1)  Back,    straight,    wide    and    well    rounded    from    the 
shoulders  backward. 

(2)  Shoulders,  thick  and  immensely  filled  out  downwards, 
from  the  point  to  the  lower  extremity  of  the  forearm. 

(3)  Chest,    wide   and   deep   with   much   breadth   between 
the  forelegs. 

(4)  Ribs,  well  developed  and  fairly  arched. 

(5)  Hind    quarters,    large    development,    square    between 
the  hip  bones  and  the  tail,  and  also  at  the  buttock. 

(6)  Thighs,  possessed  of  immense  development. 

(7)  Tail,   thick   and   strong,   with   a   full   bunch   of  hair 
hanging  down  toward  the  ground. 

V.  Legs — The  legs  are  short,  extremely  mus- 
cular, are  "well  feathered,"  bone  thick,  broad  and 
straight  and  hoofs  strong. 


WEST     HIGHLAND     CATTLE.  83 

VI.  Skin — Rather  thick,  but  mellow  to  the 
touch. 

(1)  The  hair  should  be  abundant,  long,  glossy,  and  pos- 
sessed of  a  graceful  wave. 

(2)  A  curl  in  the  hair  is  a  decided  fault. 

VII.  Color — The  color  varies,  some  animals 
being  black,  others  red,  dun,  yellow  and  brindled  or 
red  and  black. 

(1)  As  a  rule,  the  color  is  black,  but  fashion  now  inclines 
to  yellow  or  light  dun  and  brindle. 

(2)  A  well  marked  brindle  is  said  to  be  the  favorite  color 
for  bulls.  , 

VIII.  General   Appearance — In    general    ap- 
pearance the  West  Highlander  is  sturdy  and  strong, 
and  when  seen  on  mountain  or  in  timber  pastures 
and  in  good  condition  he  is  weird,  stately,  grand. 

IX.  Compared   with   Shorthorns. 

(1)  They    are    much    smaller,    but    sturdier,    and    more 
low  set. 

(2)  The  head  is  shorter,  the  horns  much  larger,  and  the 
eye  livelier. 

(3)  The  bones  are  stronger,  and  the  arm  and  thigh  much 
more  fully  developed,  and 

(4)  They    have    a    more    picturesque    appearance,    owing 
largely  to  the  long  hair  which  covers  them,  more  especially 
about  the  head  and  neck. 


THE  DAIRY  BREEDS 


LECTURE  NO.  22 

HOLSTEIN-FRIESIAN      CATTLE THEIR     ORIGIN     AND 

HISTORY. 

I.  But  little  is  known  with  certainty  regarding 
the  ultimate  origin  of  this  breed,  but 

(1)  Judging  from   the   few   flashlight   statements  coming 
from  a  remote  past  they  would  seem  to  have  been  bred  pure 
in  much  of  the  country  eastward  from  the  North  sea  for  fully 
2000  years. 

(2)  History  makes  it  clear  that  since  the  Christian  era, 
if  not,  indeed,  before  that  time,  cattle  keeping  has  been  the 
chief  occcupation  of  the  rural  population. 

(3)  There  is  some  evidence  to  show  that  as  early  as  the 
ninth  century,  Holland  was  famed  for  its  dairy  products. 

(4)  The    historian,    Motley,    referring    to    this    country, 
speaks  of  oxen  2000  pounds  in  weight,  and  of  the  immense 
production  and  exportation  of  butter  and  cheese,  even  in  the 
seventeenth  century. 

II.  Holland  has  several  breeds  or  types  of  cat- 
tle, of  which  the  Friesian,  or  Friesland,  are  the  most 
numerous. 

(1)  The  Friesian  and   North  Holland  cattle,   resembling 
each  other  in  all  essentials  and  the  progenitors  of  nearly  all 
the  Holstein-Friesian  cattle  in  the  United  States,  are  by  many 
supposed  to  have  come  originally  from  the  duchy  of  Holstein. 

(2)  The   sub-breeds.    Oldenbtirgers,   West   Friesian.   East 
Friesian.   Gronnigen  and  Beemster  are  all  supposed  to  have 
been  derived  from  one  parent  stem. 

(3)  The  differences  are  owing  in  part  to  differences  in 
management,   but   more   probably   to   differences   in   soil   pro- 
duction. 

85 


HOLSTEIN-FRIESIAN    CATTLE.  87 

III.  Offshoots  from  Holland  cattle. 

(1)  Among  these  are  the  Flanders  breed  of  Belgium  and 
France,  the  Oldenburg  and  Brittenburg  breeds  of  Germany, 
and  the  Holmogorian  breed  of  Russia. 

(2)  Cattle  are  also  numerous  in  other  parts  of  Europe 
which  evidently  possess  the  blood  of  the  cattle  of  Holland  in 
a  greater  or  less  degree. 

IV.  Importations  into  Britain. 

(1)  In  the  seventeenth  and  eighteenth  centuries  more  or 
less  of  the  blood  of  Dutch  cattle  was  carried  into   England 
and   Scotland   and   exercised    some   influence   on   the   milking 
qualities  of  the  old  Teeswater  and  Ayrshire  breeds. 

(2)  In  England  this  influence  extended  northward  from 
the  Humber  and  over  a  considerable  region. 

V.  These  cattle  have  for  centuries  past  been 
noted  for  their  extraordinary  dairy  properties. 

(1)  The  effort  to  further  improve  them  would   seem  to 
have  been  constant  and  unceasing. 

(2)  The   unusual    succulence   and   productiveness   of   the 
pastures,  which  grow  largely  on  reclaimed  dyke  lands,  have 
facilitated  such  improvement. 

VI.  Care  and  management  in  Holland. 

(1)  They  are  carefully  housed  in  clean,  well  lighted  and 
comfortable  stables  in  winter  and  are  milked  in  the  pastures 
from  aboi^t  May  ist  to  November  ist. 

(2)  When  on  pasture  they  are  blanketed  during  inclement 
weather. 

(3)  Only  a  few  of  the  choicest  bulls  are  kept  for  breeding 
and  about  20  per  cent  of  the  choicest  females. 

(4)  The  calves  not  reared  are  usually  sold  for  veal  and 
the  cows  for  beef,  after  having  produced  five  or  six  calves. 

VII.  Importations  into  the  United  States. 

(1)  The  first  cattle  imported  from  Holland  are  supposed 
to  have   reached   the   Mohawk   valley   about    1621,    and   other 
sundry  importations  are  thought  to  have  been   made   subse- 
quently by  Dutch  settlers. 

(2)  The  first  importation  of  which  we  have  any  definite 
knowledge    was    made    to    Cazenovia    by    the    Holland    Land 
Company  in  1795. 

(3)  The  first  herd,  the  blood  of  which  has  been  kept  pure, 
was  imported  by  W.  W.  Chenery  of  Belmont,  Mass.,  in  1861. 

(4)  Importations    did    not    become    general    or    frequent 
until  about  25  years  ago. 


88  THE    STUDY    OF    BREEDS. 

VIII.  Registration  of  Holstein-Friesian  cattle. 

(1)  Nine  volumes  of  the  Holstein  Herd  Book  were  pub- 
lished by  the  Holstein  Breeders'  Association  of  America,  the 
first  of  which  appeared  in  1872  and  the  last  in  1885. 

(2)  Four  volumes  of  the  Dutch  Friesian  Herd  Book  were 
published  by  the  Dutch   Friesian  Herd  Book  Association  of 
America,   the   first   of  which   appeared   in    1880   and   the   last 
in  1885. 

(3)  These  two  associations  were  united  in  1885  under  the 
name  of  the  "Holstein-Friesian  Association  of  America." 

(4)  Public  herd  records  are  also  now  kept  in  Ontario, 
Holland,  Belgium  and  Germany. 

IX.  Advanced  registry. 

(1)  The  Holstein-Friesian   Association  of  America  was 
the  pioneer  association  in  establishing  a  system  of  advanced 
registry  based  on  structural  form  and  actual  performance. 

(2)  It  was  established  in   1885,  and  largely  through  the 
efforts  of  Mr.  S.  Hoxie  of  Yorkville,  N.  Y.,  who  was  made 
the  first  superintendent. 

(3)  No  animals  are  admitted  under  the  age  of  two  years. 

(4)  No  bull   will   be  admitted   which  ha";  not  evidenced 
superior  quality  in  his  progeny  and  that  will  not  scale  eighty 
points  in  the  rigid  standard  set  for  advanced  registry. 

(5)  A  cow  must  have  borne  a  calf  and  made  certain  milk 
and  butter  records  required  of  cows  of  her  form  or  year. 

X.  Distribution  in  the  United  States. 

(1)  Holstein-Friesian   cattle   are  kept   in   every   state   in 
the  Union. 

(2)  They  are  most  numerous  in  New  York,  Pennsylvania, 
Ohio,  Wisconsin,  Illinois,  Iowa,  Massachusetts  and  Michigan, 
and  probably  in  the  order  named. 

XL     Registration  in  the  United  States. 

(1)  Since    the    consolidation    of   the    associations    named 
under   Note  VIII,   sixteen   volumes   of  the   Holstein-Friesian 
Herd  Book  have  been  issued. 

(2)  Four   volumes   of   the   advanced   registry   were   pub- 
lished separately,  beginning  with   1887,  but  the  records  com- 
mencing with  Vol.  XII  of  the  Holstein  Herd  Book  are  now 
bound  up  with  and  appear  in  the  several  volumes  of  the  same. 

(3)  There  have  been  recorded  in  the  records  of  the  con- 
solidated association,  including  Vol.  XVI,  93,464  animals,  of 
which  31. .=133  are  males  and  61,931  are  females. 

(4)  The  American  branch  association  of  the  North  Hol- 
land Herd  Book  has  also  recorded  396  males  and  1125  females. 


LECTURE  NO.   23. 


HOLSTEIN-FRIESIAN  CATTLE — THEIR  LEADING  CHAR- 
ACTERISTICS. 

I.  Popularity. 

(1)  The  Holsteins  deservedly  rank  very  high  among  dairy 
cattle  in  America. 

(2)  Although   they   entered   the   field   considerably   later, 
they  are  only  second  to  the  Jerseys  in  point  of  numbers. 

II.  Adaptability. 

(1)  The  large,  capacious  frame  of  the  Holstein  calls  for 
environment  where  the  land  is    level  rather  than  broken,  and 
rich  in  forage  and  grain  production. 

(2)  When  these  conditions  are  present  they  may  be  kept 
with  much  advantage  in  providing  milk  for  cities,  for  cheese 
factories  and  creameries  and  also  for  private  dairies,  in  which 
the  skimmilk  can  be  turned  to  excellent  account. 

III.  Relative  size. 

(1)  The  Holsteins  are  unquestionably  the  largest  of  the 
distinctive  dairy  breeds  found  in  America. 

(2)  The   frame   is   fully  as  large   as  that  of  the   Brown 
Swiss  and  is  not  much  behind  that  of  the  Shorthorn. 

(3)  The  average  live  weight  of  cows  may  be  put  at  1200 
pounds,  while  they  vary  from  1000  to  1500  pounds. 

IV.  Milking  qualities. 

(1)  In  the  production  of  milk,  auantity  alone  considered, 
the  Holsteins  are  without  a  rival,  but 

(2)  The  milk  does  not  average  so  high  in  butter  fat  as 
that  of  some  breeds,  although  to  this  there  are  some  excep- 
tions. 

(3)  The  milk  is  good  for  cheese  or  butter  making,  and 
tither  fresh  or  skimmed  it  is  excellent  for  promoting  quick 
development  in  young  animals,  since  it  is  rich  in  constituents 
that  go  to  form  bone,  muscle  and  fibrous  tissue. 

89 


90  THE    STUDY    OF    BREEDS. 

V.  Early  maturing  qualities. 

(1)  Because  of  their  large  size  they  do  not  mature  quite 
so  quickly  as  some  of  the  smaller  breeds,  but 

(2)  The  heifers  usually  become  milk  producers  at  from 
twenty-four  to  thirty  months. 

VI.  Grazing  qualities. 

(1)  These  are  good,  but  not  of  the  highest. 

(2)  The  large  frame  forbids  grazing  them  on  lands  much 
broken,  or  where  they  would  have  to  travel  far  in  gathering 
food. 

(3)  Soiling  foods  can  be  used  with  peculiar  advantage  in 
supplementing  their  summer  pastures. 

VII.  Feeding  qualities. 

(1)  They  are  of  quiet   disposition,   grow   rapidly,   make 
large  relative  gains  and  attain  good  size  when  grown  for  meat 
production,  but 

(2)  As  they  go  on  toward  maturity  they  frequently  lose 
in  smoothness,  although 

(3)  Up  to  the  age  of  about  eighteen  months  they  should 
be  capable  of  producing  much  meat  relatively  and  of  excellent 
quality. 

(4)  It  is  probably  true  that  much  of  the  discrimination 
shown  against  matured  Holstein  beef  in  this  country,  but  not 
all  of  it,  is  grounded  in  prejudice. 

VIII.  Value  in  crossing  and  grading. 

(1)  Holsteins  may  be  crossed  upon  common  animals  with 
much  advantage  when  the  object   is  to  produce   large   dairy 
cows  of  free  milk  producing  powers. 

(2)  When  the   object   is  to   produce   dual-purpose  cattle 
they    are    not    so    well    adapted    to    this    end    as    some    other 
breeds,  but 

(3)  Where  large  quantities  of  skimmilk  are  wanted  for 
pork   production,    or   where   what   is   termed    "baby  beef"    is 
reared,  the  Holstein  cross  may  be  eminently  in  order. 

(4)  Their  marked  prepotency  is  well  brought  out  in  the 
distinctive  color  markings  which  they  impart. 

IX.  Breeding  qualities. 

(1)  As  breeders  Holsteins  stand  high  among  the  dairy 
breeds,  since 

(2)  In-breeding  has  been  carefully  avoided,   more  espe- 
cially in  the  parent  stocks,  hence  in  a  great  measure  their 
freedom  from  disease,  but 


HOLSTEIN-FRIESIAN    CATTLE.  9 1 

(3)  Under  feeding  too  forced  and  conditions  too  artifi- 
cial, these  good  breeding  properties  will  wane. 

X.     Weak  points. 

(1)  The  milk  of  this  excellent  milk  producing  breed  does 
not  average  really  high  in  butter  fat. 

(2)  The  average  handling  qualities  are  not  so  good  as  in 
some  breeds,    which   would   point   to   a   relatively   large   con- 
sumption of  food,  and 

(3)  The  quality  of  the  matured  meat  does  not  rank  among 
the  very  best. 


LECTURE  NO.  24. 


HOLSTEIN-FRIESIAN      CATTLE THEIR      STANDARD 

POINTS. 

I.  The  following  scale  of  points  was  drawn 
up  by  the  Holstein-Friesian  Association  of  America 
in  1885 : 

FOR    BULLS. 

POINTS 

(1)  Head — Showing  full  vigor,  elegant  in  contour    .     2 

(2)  Forehead — Broad  between  the  eyes,  dishing     .         2 

(3)  Face — Contour   graceful,    especially   under   the 
eye,  medium  in  length,  broad  muzzle  .         .         .2 

(4)  Ear — Of  medium  size,  fine,  covered  with  soft 
hair I 

(5)  Eyes — Moderately  large,  full  and  bright      .        .       2 

(6)  Horns — Medium  in  size,  fine  in  texture,  short, 
oval,    inclining    forward     .....         2 

(7)  Neck — Neatly   joined    to   head    and    shoulders, 
nearly  free  from  dewlap,  of  good  length,  proud 

in   bearing       ........     5 

(8)  Shoulders — Of    medium    hight,    well    rounded 
and  even  over  tops 4 

(9)  Chest — Low,  deep  and  full 8 

(10)   Crops — Full  and  level  with  shoulders       .         .        4 
(n)   Chine — Straight,  broadly  developed  and  open      .     3 

(12)  Barrel — Well  rounded,  with  large  abdomen  .     .  6 

(13)  Loins  and  Hips — Broad,  full,  long  and  level       .  5 

(14)  Rump — High,  long,  broad  and  level          .          .  5 

(15)  Thurl — High,  with  great  width          ...  4 

(16)  Quarters — Long,  straight  behind,  wide  and  full 

at   sides 5 

(17)  Flanks — Deep  and  full 2 

(18)  Legs — Short,  clean,  tapering,  with  strong  arm, 
in  position  firm,   wide  apart,   feet  of  medium 
size,  round,  solid,  and  deep 6 

(19)  Tail — Reaching  to  hocks  or  belov/,  large  at  set- 
ting, tapering  finely  to  a  full  switch  ...         2 

(20)  Hair   and    Handling — Fine,    soft    and    mellow, 
skin  of  moderate  thickness,  secretions  oily  and 

of  a  rich  brown  or  yellow  color     .         .        .        .10 
92 


HOLSTEIN-FRIESIAN    CATTLE.  93 

(21)  Mammary  Veins — Long,  large,  branched,  with 
extensions  entering  large  orifices  10 

(22)  Rudimentary  Teats — Not  less  than  four,  large, 
well  spread 2 

(23)  Escutcheon — Large  and  fine  development        .        8 

Perfection 100 

FOR    COWS. 

POINTS 

(1)  Head — Decidedly  feminine  in  appearance,  com- 
paratively long  from  eyes  to  base  of  horns,  fine 

in   contour       ........     2 

(2)  Forehead — Broad  between  the  eyes,  dishing     .        2 

(3)  Face — Contour  fine,  especially  under  the  eyes, 
showing    facial    veins,    length    medium,    broad 
muzzle      .........     2 

(4)  Ears — Of  medium  size,  fine,  covered  with  soft 
hair I 

(5)  Eyes — Moderately  full,  large  and  mild       .         .2 

(6)  Horns — Set   moderLtely   narrow   at   base,    fine, 
oval,  well  bent,  inclining  forward     ...         2 

(7)  Neck — Fine,    nearly   free    from    dewlap,  'neatly 
joined  to  head  and  shoulders,  top  line  slightly 
curving,  of  good  length,  moderately  thin,  ele- 
gant in  bearing       .......     4 

(8)  Shoulders — Fine  and  even  over  tops,  lower  than 
hips,  and  moderately  thick,  deep  and  broad     .         3 

(9)  Chest — Low,  deep  and  broad        ....       6 
(10)   Crops — Full  and  level  with  shoulders          .          .       2 
(n)   Chine — Straight,  broadly  developed  and  open  .         3 

(12)  Barrel — Well  rounded,  with  large  abdomen     .         5 

(13)  Loins  and  Hips — Broad,  full,  long  and  level     .     5 

(14)  Rump — High,     long,     broad    and    level,     with 
roomy   pelvis       .......         4 

(15)  Thurl — High,  with  great  width     .  .         .4 

(16)  Quarters — Long,  straight  behind,  roomy  in  the 
twist,  wide  and  full  at  sides     ....         4 

(17)  Flanks — Fairly  deep  and   full       ....     2 

(18)  Legs — Short,  clean,  tapering  with  strong  arm, 
in  position  firm,   wide  apart;   feet  of  medium 
size,  round,  solid  and  deep        ....         5 

(19)  Tail — Reaching  to  hocks  or  below,  large  at  set- 
ting, tapering  finely  to  a  full  switch     .         .         .2 

(20)  Hair   and   Handling — Fine,    soft    and    mellow, 
skin  of  moderate  thickness,  secretions  oily  and 

of  a  rich  brown  or  yellow  color  10 


94  THE    STUDY    OF    BREEDS. 

(21)  Mammary       Feins — Large,       long,       crooked, 
branched  with  extensions  entering  large  orifices     10 

(22)  Udder — Capacious,      flexible,     well     developed 
both  in  front  and  rear,  teats  well  formed,  wide 
apart,  and  of  convenient  size     ....       12 

(23)  Escutcheon — Large  and  fine  development    .        .     8 

Perfection    .  100 

II.  General  appearance. 

(1)  The   large   parallelogrammic   rather  than   the   wedge 
shaped  frame  of  the  Holstein  conveys  the  idea  of  much  ca- 
pacity, and 

(2)  The  long  and  slender  head,  neck  and  limbs,  with  the 
distinctiveness  of  the  black  and  white  markings,  convey  the 
idea  of  generations  of  careful  breeding. 

III.  Compared  with  Shorthorns. 

(1)  Holsteins   are  usually  as  large,   but  not   so   massive 
in  frame. 

(2)  They  are  something  longer  and  less  wide  in  head  and 
neck  and  longer  in  limb. 

(3)  They  are  not  so  full   in  the  neck  vein,   brisket  and 
flank,  and  are  lighter  in  arm  and  thigh,  but 

(4)  They  have  the   same   squareness   of  development   at 
the  rear,  except  that  they  slant  away  a  little  more  from  the 
sacrum,  and 

(5)  They  have  a  more  accentuated  development  of  milk 


LECTURE  NO.  25. 


DUTCH    BELTED    CATTLE THEIR    ORIGIN    AND    HIS- 
TORY,  CHARACTERISTICS  AND  STANDARD  POINTS. 

I.  The  Dutch  Belted  cattle  originated  in  Hol- 
land prior  to  the  seventeenth  century. 

(1)  They  are  the  outcome  of  scientific  breeding  and  selec- 
tion carried  on  through  long  generations. 

(2)  From  the  outset  they  have  been  chiefly  if  not  entirely 
controlled  by  the  nobility  of  Holland. 

II.  Origin  of  the  name. 

(1)  They  are  so  named  from  the  white  belt  or  band  which 
encircles  the  barrel  of  every  animal  of  the  breed. 

(2)  The  original  Dutch  name  is  "Lakenfield  cattle,"  from 
"Laken,  a  shee:  to  be  wound  around  the  body  of  the  animal." 

III.  Distribution  in  other  countries. 

(1)  They   are   not   found   in   many   countries   outside   of 
Holland,  owing 

(2)  To  the  decimation  of  the  herds  by  contending  armies 
and  to  the  disinclination  of  the  owners  to  part  with  them. 

IV.  Importation  into  the  United  States. 

(1)  The  first  importation  definitely  traced  was  made  by 
D.    H.    Haight,    Goshen,    Orange   county,    New    York,    about 
1838,  but 

(2)  It   is  thought  that  early   settlers   had  brought   some 
specimens  to  that  county  at  an  earlier  date. 

(3)  Importations  have  been  infrequent,  owing  to  the  diffi- 
culty in  securing  the  animals. 

_  (4)  A  large  proportion  of  the  best  specimens  now  in  the 
United  States  trace  to  the  herds  of  D.  H.  Haight,  mentioned 
in  Note  (i),  J.  A.  Holbert,  Goshen,  New  York,  and  J.  H. 
Knight,  Monroe,  New  York. 

V.  Organizations. 

(i)  It  is  only  during  recent  decades  that  Dutch  Belted 
cattle  have  been  registered  in  Europe  or  America. 

95 


iC 


DUTCH     BELTED     CATTLE.  97 

(2)  The  Dutch  Belted  Cattle  Association  was  organized 
in  New  York  city  in  1886. 

VI.  Distribution  in  North  America. 

(1)  Dutch  Belted  cattle  are  now  kept  in  twenty-six  states 
cf  the  Union,  in  Mexico  and  in  Canada. 

(2)  They  are  most  numerously  kept  in  New  York,  Mas- 
sachusetts, Pennsylvania  and  Ohio,  and  in  the  order  given. 

VII.  Registration  in  the  United  States. 

(1)  Five  volumes  of  the  Dutch  Belted  Herd  Book  have 
been  issued. 

(2)  There  have  been  recorded  1250  animals,  of  which  367 
are  males  and  883  females. 

LEADING     CHARACTERISTICS. 

I.  Popularity. 

(1)  Dutch  Belted  cattle  have  not  as  yet  come  greatly  into 
favor  with  the  many  in  Europe  or  America. 

(2)  This   is   probably   more   the   result   of   circumstances 
connected  with  their  origin  and  distribution  than  of  any  want 
of  inherent  excellence. 

II.  Adaptability. 

(1)  Dutch  Belted  cattle  have  much  the  same  adaptation 
as  Holsteins. 

(2)  They  do  best  in  tillable  areas  where  grazing  is  plenti- 
ful and  where  fodders  can  be  grown  in  ample  supply,  as,  for 
instance,  in  the  Mississinpi  basin. 

(3)  While    not    delicate,    they    are    not    perhaps    so    well 
adapted  to  withstand  rigors  of  climate  as  some  dairy  breeds, 
hence   their   movement   in   this   country   has   been    southward 
rather  than  northward. 

III.  Relative  size. 

(1)  They  are  somewhat  less  in  size  than  tht  average  Hoi- 
stein  and  are  a  little  ahead  of  the  Ayrshire  and  Guernsey. 

(2)  The  average  weight  of  the  cows  has  been  put  at  1000 
to  1200  pounds  and  of  the  bulls  at  about   1800  pounds,  or  a 
little  more  than  that. 

IV.  Milking  qualities. 

(1)  These  are  excellent,  but  their  utmost  capacity  in  milk 
production  does  not  appear  to  have  been  heretofore  tested,  as 
in  the  case  of  the  Holsteins. 

(2)  The    average    in    milk   production,    however,    would 
probably  be  very  similar,  as  also  the  character  of  the  milk  and 
the  uses  to  which  it  is  adapted  (see  Page  89). 

7 


98  THE    STUDY    OF    BREEDS. 

V.  Early  maturing  qualities. 

(1)  They  are  average  in  this  respect 

(2)  Like    the    Holsteins    they   come    into   milk    at    from 
twenty-four  to  thirty  months,  but  continue  to  develop  for  at 
least  two  years  subsequently. 

VI.  Grazing  qualities. 

(1)  These  are  much  the  same  as  with  the  Holsteins,  that 
is  to  say,  they  need  good  grazing  lands  rich  in  production  and 
that  do  not  involve  climbing  on  the  part  of  the  animals  grazing 
them. 

(2)  Their  grazing  properties  do  not  appear  to  have  been 
much  tested  in  northerly  latitudes  and  in  exposed  situations. 

VII.  Feeding  qualities. 

(1)  As  in  the  case  of  the  Holstein  they  feed  well  up  to 
the  age  of  one  to  two  years  and  they  grow  quickly. 

(2)  Up   to  the   age   mentioned,    the  killing   qualities   are 
good,  but  not  so  good  relatively,  subsequently,  owing  to  more 
accentuated  development  in  the  dairy  form. 

VIII.  Value  in  crossing  and  grading. 

(1)  Their  marked  prepotency  is  shown  in  the  reproduc- 
tion of  the  band  or  belt  around  the  body  when  they  are  crossed 
upon  common  animals. 

(2)  Such  crosses  should  prove  beneficial  where  the  chief 
object  sought  is  improvement  in  dairy  qualities. 

IX.  Breeding  qualities. 

(1)  These  are  average,  but  not  probably  of  the  highest 
type,  although 

(2)  When  properly  managed  they  are  sufficiently  repro- 
ductive. 

X.  Weak  points. 

(1)  By  inheritance  they  stand  on  the  borderland  of  undue 
refinement,  hence 

(2)  They  have  probably  not  the  same  all-round  vigor  of 
some  breeds. 

XL     Compared  with  Holsteins. 

(1)  They  are  not  as  yet  so  generally  popular  as  the  Hol- 
steins, nor  are  they  quite  equal  to  them  in  size  or  vigor. 

(2)  In  all  the  other  essential  characteristics  the  two  breeds 
are  very  similar. 


DUTCH     BELTED     CATTLE.  99 

STANDARD    POINTS. 

I.     The  following  scale  of  points  was  adopted 
by  the  Dutch  Belted  Cattle  Association  of  America : 

FOR  cows. 

POINTS 

(1)  Body — Color,  black,  with  a  clearly  defined  con- 

tinuous white  belt.  The  belt  to  be  of  medium 
width,  beginning  behind  the  shoulder  and  ex- 
tending nearly  to  the  hips  .  .  .  .  .8 

(2)  Head — Comparatively  long  and  somewhat,  dish- 
ing; broad  between  the  eyes;  poll  prominent; 
•muzzle  fine ;  dark  tongue 6 

(3)  Eycs—Rlack,   full  and  mild;  horns  long  com- 

pared with  their  diameter 4 

(4)  Neck — Fine   and   moderately   thin   and    should 

harmonize  in  symmetry  with  the  head  and 
shoulders  ........  6 

(5)  Shoulders — Fine  at  the  top,  becoming  deep  and 

broad  as  they  extend  backward  and  downward, 
with  a  low  chest 4 

(6)  Barrel — Large  and   deep,   with   well   developed 

abdomen,  ribs  well  rounded  and  free  from  fat  10 

(7)  Hips — Broad,  and  chine  level  with  full  loin  .     .  10 

(8)  Rump — High,  long  and  broad    ....  6 

(9)  Hindquarters — Long    and    deep,    rear  line  in- 

curving;   tail,    long,    slim,    tapering   to   a   full 
switch     .          ........     8 

(10)  Legs — Short,  clean,  standing  well  apart     .         .        3 
(n)    Udder — Large,  well  developed  front  and  rear; 
teats  of  convenient  size  and  wide  apart ;  mam- 
mary veins  large,  long  and  crooked,  entering 
large  orifices  .         .         .         .        .         .         .20 

(12)  Escutcheon —       .......        2 

(13)  Hair — Fine  and  soft;  skin  of  moderate  thick- 

ness and  of  a  rich  dark  or  yellow  color      .        .     3 

(14)  Quiet  disposition,  and  free  from  fat  .      4 

(15)  General  condition  and  apparent  constitution      .    6 

Perfection 100 

FOR    BULLS. 

II.     For  males  the  scale  should  be  the  same  as 
for  females,  except  that 


IOO  THE    STUDY    OF    BREEDS. 

(1)  No   (n)   should  be  omitted  and  the  bull  credited  10 
points  for  size  and  wide  spread,  and  placing  of  rudimentary 
teats,  and 

(2)  Five  points  additional  should  be  allowed  for  develop- 
ment of  shoulder  and  five  for  perfection  of  belt. 

III.  General  appearance. 

(i)  Dutch  Belted  cattle  are  a  handsome  breed  because  of 
their  symmetry  of  form,  their  clean  cut  head,  neck  and  limbs 
and  the  striking  character  of  their  color  markings. 

IV.  Compared  with  Holsteins. 

(1)  The   all-round    development   is    something   less    with 
Dutch  Belted  cattle. 

(2)  They  are  a  little  finer  at  the  muzzle  and  a  trifle  more 
prominent  at  the  poll,  the  horns  are  wider  spread  and  more 
uniformly  tipped   upward   at   the   points,    they   are   something 
more  incurved  at  the  rear  and  the  tendencies  to  refinement  of 
form  are  stronger  than  with  the  Holsteins. 

(3)  There  are  also  the  differences  in  color  markings. 


LECTURE  NO.   26. 

AYRSHIRE     CATTLE THEIR     ORIGIN     AND     HISTORY. 

I.  The  origin  of  the  Ayrshire  breed  of  cattle 
is  involved  in  much  obscurity,  but  it  is  generally  sup- 
posed that  they  are  made  up  largely  of  the  blood  of 
the  Holderness,  Dutch,  Alderney,  Kerry  and  West 
Highland  breeds,  engrafted  upon  the  native  stocks 
of  the  country  during  the  eighteenth  century. 

(1)  No  particular  individuals   stand  out  prominently   as 
improvers  of  the  breed. 

(2)  Their  chief  excellences  are  supposed  to  have  arisen 
from  the  peculiar  circumstances  of  climate  and  soil  and  from 
the  situation  of  several  of  the  western  counties  of  Scotland. 

(3)  Much  attention  was  drawn  to  the  breed  toward  the 
close  of  the  last  century  by  exhibitions  gotten  up  for  the  pur- 
pose of  improving  it,  and 

(4)  During  the  first  half  of  the  present  century,  the  devel- 
opment   of    the    wedge    shape    and    hindquarters    was    much 
improved  and  the  udder  was  brought  to  its  present  beautifully 
symmetrical  proportions. 

II.  Ayrshires  are  so  named  from  the  county 
of  Ayr,  where  the  breed  originated,  and  which  is  still 
its  principal  center. 

(1)  They  were  at  one  time  frequently  spoken  of  as  Dun- 
lop  cattle  from  a  family  of  that  name  wio  had  given  consid- 
erable attention  to  breeding  them  in  the  eighteenth  century. 

(2)  They  now  form  the  only  class  of  dairy  stock  in  the 
counties  of  Ayr,  Wigtown,  Bute,  Argyle,  Dumfries,  Kirkcud- 
bright and  Perth. 

(3)  They    also    exist    numerously    in    other    counties    of 
Scotland  and  in  England. 

III.  Their  mixed  ancestry  is  indicated  in  the 
following  resemblances : 

(1)  The  wide  and  deep  hindquarter  points  to  Shorthorn 
blood  in  the  ancestry. 

(2)  The  fine  skin  to  Alderney  blood. 

101 


AYRSHIRE    CATTLE.  IO3 

(3)  The  general   outline  and  high  milking  qualities  are 
akin  to  those  of  the  Holsteins. 

(4)  Their  ability  to  give  milk  from  sparse  pastures  points 
to  Kerry  relationship,  and 

(5)  Their  natural  shyness  of  disposition  with  certain  horn 
and  hair  resemblances  indicate  West  Highland  kinship. 

(6)  This  view  of  their  mixed  origin  is  strengthened  by 
the  numerous  instances  of  atavic  transmission  found  in  some 
herds. 

IV.  Distribution  in  other  countries. 

(1)  They  have  obtained  a  fair  footing  in  Finland,  pure  or 
crossed  on  native  stocks,  and  are  numerous  in   Sweden  and 
Norway. 

(2)  In  New  Zealand  they  stand  next  to  the  Devons  in 
point  of,  numbers.  ' 

(3)  They  have  also  been   introduced  into  various  other 
countries,  including  Japan,  and  in  all  of  these  they  are  dis- 
tinguished for  their  dairy  qualities. 

V.  Importations   to   the   United    States    and 
Canada. 

(1)  Ayrshires  were  brought  into  Canada  by  Scotch  settlers 
early  in  the  century,  and  during  the  past  two  or  three  decades 
importations    into    that    country    from    Scotland    have    been 
frequent. 

(2)  The  first  importation  into  the  United  States  is  thought 
to  have  been  that  made  by  Henry  W.  Hills  of  Windsor,  Ct, 
in  1822. 

(3)  Recent  importations  into  the  United  States  have  been 
less  frequent  than  into  Canada,  hence  the  closer  resemblance 
now  observable  between  Scotch  and  Canadian  Ayrshires. 

VI.  Ayrshire  Breeders'  Associations. 

(1)  The   American   Ayrshire   Breeders'    Association   was 
established  on  its  present  basis  in  1875,  although  the  breeders 
had  done  organized  work  since  1859  in  conjunction  with  "The 
Association  of  Breeders  of  Thoroughbred  Neat  Stock." 

(2)  The  Ayrshire   Importers'   and   Breeders'   Association 
of    Canada    was    established    in    1870,    and    merged    into    the 
Dominion  Ayrshire  Breeders'  Association  in  1898. 

(3)  The   Dominion   Ayrshire   Breeders'   Association  was 
established  in  1889. 

VII.  Distribution  in  the  United  States  and 
Canada. 

(i)  Ayrshires  are  more  numerous  in  Ontario  and  Quebec, 
in  the  order  named,  than  in  any  of  the  states  of  the  Union. 


IO4  THE    STUDY    OF    BREEDS. 

(2)  In  the  United  States  they  are  most  numerous  in  New 
York,   Massachusetts,   Vermont  and   New   Hampshire   in   the 
order  named. 

(3)  They  are  kept  in  considerable  numbers  in  the  eastern 
states  and  to  some  extent  in  the  states  of  the  south  which 
border  on  the  Atlantic. 

(4)  But  few  Ayrshires  are  found  west  of  the  Mississippi 
river. 

VIII.     Registration  in  the  United  States  and 
Canada. 

(1)  Twelve  volumes   of  the   American   Ayrshire   Record 
have  been  issued  of  the  new  series,  or  sixteen  volumes  in  all. 

(2)  In  the  Canadian  Records  22,152  animals  have  been 
recorded. 

(3)  In   the   American   Ayrshire   Records   22,061    animals 
have   been    recorded,    of   which    6798   are    males   and    15,263 
females. 


LECTURE  NO.  27. 


AYRSHIRE      CATTLE THEIR     LEADING     CHARACTER- 
ISTICS. 

I.  Popularity. 

(1)  Ayrshires 'are  not  popular  over  so  wide  an  area  as 
Holsteins,  but  they  stand  third  among  dairy  breeds  in  point 
of  numbers  in  the  United  States. 

(2)  They  have  been  introduced  into  northerly  rather  than 
southerly  latitudes  and  probably  because  of  their  hardihood. 

II.  Adaptability. 

(1)  Ayrshires    are    decidedly    the    hardiest    of   the    dairy 
breeds    imported    into    America,    except    the    Kerry    and    the 
French  Canadian  breeds. 

(2)  This  natural  vigor  combined  with  their  activity  fits 
them  for  areas  where  the  seasons  are  somewhat  rigorous  and 
where    some   traveling   is   necessary   in   gathering    food    from 
the  pastures. 

(3)  They  are  pre-eminently  the  cow  for  the  dairy  farmer 
where  lands  are  broken  and  not  particularly  fertile,  and  yet 
they  do  equally  well  relatively  under  better  conditions. 

III.  Relative  size. 

(1)  The  average  weight  of  matured  Ayrshire  cows  is  put 
at  looo  pounds  in  the  standard,  but  the  tendency  now  is  to 
breed  them  of  a  somewhat  greater  weight. 

(2)  They  are  therefore  considerably  behind  Holsteins  in 
weight,  though  a  trifle  ahead  of  Guernseys. 

IV.  Milking  qualities. 

(1)  Ayrshires  have   not   produced  yields   so  phenomenal 
as  the  Holsteins,  Guernseys,  or  Jerseys,  but  in  average  milk 
production   they   are   not   excelled   if  indeed   equaled   by   any 
other  breed. 

(2)  The  milk  is  excellent  for  butter  or  cheese,  hence  these 
cows    are    equally    useful    for    the    cheese    factory    and    the 
creamery. 

(3)  Like  the  milk  of  the  Holstein  it  is  admirably  adapted 
to  calf-rearing  in  the  new  or  the  skimmed  form. 

1 06 


AYRSHIRE    CATTLE.  1  07 

(4)  It  is  also  claimed  that  because  of  even  quality  and 
well  balanced  constituents  it  is  growing  in  favor  as  a  food  for 
children  in  cities  and  towns. 


V.  Early  maturing  qualities. 

(1)  These  are  not  more  than  average,  but 

(2)  The  heifers,  as  with  those  of  the  Holstein,  come  into 
milk  at  the  age  of  from  twenty-four  to  thirty  months,  and 

(3)  Since  Ayrshires  have  been  less  inbred  and  less  arti- 
ficially reared  than  some  dairy  breeds  they  are  productive  to 
a  greater  age. 

VI.  Grazing  qualities. 

(1)  Ayrshires  will  give  more  milk  than  Holsteins^  Guern- 
seys, or  Jerseys  when  they  have  to  travel  over  considerable 
areas  when  gleaning  food. 

(2)  Although   well   adapted  to   rich   pasture  lands,   their 
active  disposition  and  somewhat  light  development  of  form  fit 
them  admirably  for  grazing  on  abruptly  undulating  and  hilly 
or  broken  lands. 

•- 

.     VII.     Feeding  qualities. 

(1)  These  are  much  the  same  as  with  the  Holsteins,  with 
the  difference  that  the  Ayrshires  are  much  less  in  size  than 
the  former. 

(2)  When  not  in  milk,  like  the  Holsteins,  they  take  on 
flesh  better  than  the  Guernsey,  or  Jersey. 

(3)  The  plump  form  and  good  hindquarters  of  the  Ayr- 
shire calves  fit  them  for  good  meat  production  up  to  the  age  of 
nine  to,  say,  eighteen  months. 

VIII.  Value  in  crossing  and  grading. 

(1)  Ayrshires  when  crossed  upon  "the  grades  of  certain 
other  breeds  and  upon  common  cattle  of  good  size  produce  a 
fine  dairy  animal. 

(2)  Excellent  results  have  been  obtained  by  crossing  Ayr- 
shires upon  Shorthorn  and  Holstein  grades,  but 

(3)  Such  crosses  shorld  not  be  made  when  the  conditions 
of  adaptation  suited  to  the  Ayrshires  are  not  present. 

IX.  Breeding  qualities. 

(1)  The  breeding  qualities  of  Ayrshires  are  excellent. 

(2)  This  is  largely  the  outcome  of  the  absence  of  in-and- 
in  breeding,  of  undue  pampering,  and  of  the  extent  to  which 
they  are  grazed  in  the  fields. 


IO8  THE    STUDY    OF    BREEDS. 

X.     Weak  points. 

(1)  Though  generally  quiet  and  docile,  they  are  sometimes 
over-nervous  and  shy,  and  are  possessed  of  that  temperament 
that  resents  ill  treatment. 

(2)  The  teats  are  frequently  a  little  small  for  the  highest 
comfort  to  the  milker. 

XL     Compared  with  Holsteins. 

(1)  Ayrshires  are  not  nearly  equal  to  Holsteins  in  size, 
and  are  also  behind  them  in  general  popularity,  in  milk  pro- 
duction, quantity  alone  considered,  and  in  marked  docility,  but 

(2)  They  are  ahead  in  ruggedness  and  all-round  adapta- 
bility, evenness  of  milk  production  and  quality  of  milk  and  in 
grazing  and  breeding  qualities. 

(3)  In  early  maturity,  in  feeding  qualities  and  in  value  in 
crossing  and  grading  they  are  probably  not  far  different. 


LECTURE   NO.   28. 

AYRSHIRE    CATTLE THEIR    STANDARD    POINTS. 

I.  The  following  scale  of  points  was  adopted 
by  the  American  Ayrshire  Breeders'  Association 
in  1889: 

FOR    COWS. 

POINTS 

(1)  Head — Short;    forehead    wide;    nose,    fine    be- 

tween the  muzzle  and  the  eyes;  muzzle  large; 
eyes,  full  and  lively;  horns  wide  set  on,  inclin- 
ing upward  ........  10 

(2)  Neck — Moderately  long,  and  straight  from  the 
head  to  the  top  of  the  shoulder,  free  from  loose 
skin  on  the  under  side,  fine  at  its  junction  with 
the  head,  and  enlarging  symmetrically  toward 
the  shoulders       .......         5 

(3)  Forequarters — Shoulders,  sloping;  withers,  fine; 

chest,  sufficiently  broad  and  deep  to  insure  con- 
stitution ;  brisket  and  whole  forequarters  light, 
the  cow  gradually  increasing  in  depth  and 
width  backwards  .......  5 

(4)  Back — Short  and  straight ;  spine,  well  defined, 
especially  at  the  shoulders;  short  ribs,  arched; 

the  body  deep  at  the  flanks  10 

(5)  Hindquarters — Long,  broad  and  straight,  hook 

bones  wide  apart  and  not  overlaid  with  fat: 
thighs,  deep  and  broad;  tail  long,  slender  and 
set  on  a  level  with  the  back  ....  8 

(6)  Udder — Capacious    and    not    fleshy,    hind    part 
broad  and  firmly  attached  to  the  body,  the  sole 
nearly  level  and  extending  well  forward ;  milk 
veins   about   udder   and   abdomen   well    devel- 
oped ;     the  teats  from  two  to  three  inches  in 
length,  equal  in  thickness — the  thickness  being 
in  proportion  to  the  length — hanging  perpen- 
dicularly;   their    distance    apart    at    the    sides 
should  be  equal  to  one-third  of  the  length  of 
the  vessel,  and  across  to  one-half  the  breadth      30 

(7)  Legs — Short   in   proportion  to   size,   the   bones 

fine,  the  joints  firm 3 

lOQ 


110  THE    STUDY    OF    BREEDS. 

(8)  Skin — Yellow,  soft  and  elastic  and  covered  with 
soft,  close,  woolly  hair        .         .         .'       .         .5 

(9)  Color — Red  of  any  shade,  brown  or  white  or  a 

mixture  of  these,  each  color  being  distinctly 
defined  3 

(10)  Average  Live  Weight — In  full  milk  about  1000 

pounds .8 

(11)  General  Appearance — Including  style  and  move- 
ment       .         .         .         .         .         .         .         ..-'..  10  • 

(12)  Escutcheon — Large  and  fine  development        .        3 

Perfection 100 

FOR    BULLS. 

POINTS 

(1)  Head — The  head  of  the  bull   may  be  shorter 

than  that  of  the  cow,  but  the  frontal  bone 
should  be  broad,  the  muzzle  good  size,  throat 
nearly  free  from  hanging  folds,  eyes  full;  the 
horns  should  have  an  upward  turn  with  suffi- 
cient size  at  the  base  to  indicate  strength  of 
constitution 10 

(2)  Neck — Of    medium    length,    somewhat    arched 

and  large  in  the  muscles,  which  indicate  power 
and  strength  .......  10 

(3)  Forcquarters — Shoulders    close    to    the    body, 

without  any  hollow  space  behind ;  chest  broad, 
brisket  deep  and  well  developed,  but  not  too 
large  .........  7 

(4)  Back — Short  and  straight ;  spine,  sufficiently  de- 

fined, but  not  in  the  same  degree  as  in  the  cow ; 
ribs,  well  sprung  and  body  deep  in  the  flanks  .  10 

(5)  Hindquarters — Long,   broad   and   straight;   hip 

bones  wide  apart ;  pelvis,  long,  broad  and 
straight ;  tail,  set  on  a  level  with  the  back ; 
thighs,  deep  and  broad  .  .  .  .  .10 

(6)  Scrotum — Large,  with  well  developed  teats  in 

front    .         ........         7 

(7)  Legs — Short  in  proportion  to  size,  joints  firm; 

hind  legs  well  apart  and  not  to  rross  in  walking     5 

(8)  Skin — Yellow,    soft,    elastic    and    of    medium 
thickness          .         .         .         .         .         .         .         .10 

(9)  Color — Red  of  any  shade,  brown  or  white  or  a 

mixture  of  these — each  color  being  distinctly 

defined         3 

(10)  Average  Live  Weight — At  maturity,  about  1500 

pounds 10 


AYRSHIRE  CATTLE.  Ill 

(n)   General  Appearance — Including  style  and  move- 
ment      15 

(12)  Escutcheon — Large  and  fine  development    .         .     3 


Perfection 100 

II.  General  Appearance  — The  Ayrshire  is  a 
sprightly  looking  animal  of  what  may  be  termed  the 
plain  plebeian  type,  with  straight  top  and  rear  lines 
and  possessed  of  much  relative  development  in  the 
hindquarters. 

III.  Compared  with  Holsteins. 

(1)  In  general  outline  of  body  the  Ayrshire  might  almost 
be   called  a  miniature   Holstein,   if  the   color   markings  were 
changed  and  the  horns  differently  curved,  but 

(2)  The  head  of  the  Ayrshire  is  probably  a  little  stronger 
relatively,  the  horns  are  much  more  erect,  the  eye  is  not  so 
restful,  the  play  of  the  ear  is  more  active,  the  skin  is  thinner 
and  the  teats  are  considerably  smaller. 

(3)  The  Ayrshire  is  also  more  active  in  movement. 


I 


s 

CL 


LECTURE  NO.   29. 

GUERNSEY     CATTLE THEIR     ORIGIN     AND     HISTORY. 

I.  Guernsey  cattle  are  so  named  from  the  isl- 
and of  Guernsey,  one  of  the  Channel  island  group  off 
the  northwest  coast  of  France. 

(1)  Like  the  Jersey,  they  are  supposed  to  be  descended 
from   the   cattle   of   Brittany   and   Normandy,    but   more   par- 
ticularly from  the  latter. 

(2)  For    many    centuries    they    have    been    bred    without 
admixture  of  alien  blood. 

(3)  Through    long    years    the    importation    of    cattle    to 
Guernsey  from  any  quarter  except  for  purposes  of  slaughter 
has  been  strictly  prohibited. 

II.  The  climate  of  the  island  of  Guernsey  is 
less  genial  than  that  of  Jersey,  hence  something  more 
of  hardihood  in  development  has  been  sought. 

(1)  The  extreme  length  of  Guernsey  is  ten  miles,  and  it 
contains  only  16,000  acres  of  land  and  rock  surface. 

(2)  The  growing  of  cattle  and  dairy  products  is  the  chief 
concern  of  the  farmers. 

(3)  In  1896  the  total  number  of  cattle  on  the  island  was 
5262,  and  yet  many  animals  are  exported  every  year. 

III.  Management  of  cattle  in  Guernsey. 

(1)  In  the  summer  they  are  tethered  in  the  fields,  which 
partially  explains  their  great  docility. 

(2)  In  winter,  hay  is  supplemented  with  roots  and  meal 
and  bran. 

IV.  Improvement  of  Guernseys. 

(1)  For  more  than  a  century  the  improvement  of  Guern- 
seys has  been  carefully  sought  in  their  island  home. 

(2)  The  outcome  of  these  efforts  is  increased  size,  earlier 
maturity  and  a  more  fully  developed  lacteal  system. 

8  113 


114  THE    STUDY    OF    BREEDS. 

V.  The  objects  most  sought  by  breeders. 

(1)  The  animals  are  selected  and  bred  with  a  view  to 
utility  rather  than  beauty,  and  for  maximum  butter  production 
of  a  high  quality,  which  explains 

(2)  The    relatively    plain    appearance    of    Guernseys,    the 
rich  orange  color  of  the  skin  and  the  superlative  golden  color- 
ing of  the  milk  and  butter. 

VI.  Exportation  to  other  countries. 

(1)  Guernseys  have  long  been  exported,  more  or  less,  to 
various  countries,  but  chiefly  to  England  and  the  United  States. 

(2)  In  several  of  the  counties  In  the  south  of  England 
they  stand  high  in  favor. 

VII.  Importations  into  the  United  States. 

(1)  Information  on  this  head  is  as  yet  not  plentiful. 

(2)  They  have  been  numerously  imported  within  the  last 
two  or  three  decades. 

VIII.  Organization   in   the   interests   of   the 
breed. 

(1)  Associations    have    been    formed    in    Guernsey,    the 
United  States  and  other  countries  to  protect  the  interests  of 
Guernseys. 

(2)  Two  herd  records  have  been  established  in  Guernsey, 
one  on  the  principle  of  selection  and  the  other  admitting  all 
Guernseys  on  the  island  to  registration. 

(3)  The  American  Guernsey  Cattle  Club  was  organized 
in  1897. 

(4)  It  now  offers  prizes  from  time  to  time  to  the  largest 
producing   cows    to   encourage   the   breeders   to   keep   private 
records  and  to  reach  out  to  higher  production. 

IX.  Distribution    in   the   United    States   and 
Canada. 

(1)  Guernseys    are    now    being    registered    from    some 
twenty-eight  states    in    the    Union    and    from    nearly    all    the 
provinces  of  Canada. 

(2)  They  exist  most  numerously  in  New  England,  New 
York,    Pennsylvania,    New    Jersey   and    Wisconsin   and    least 
numerously  in  the  Southwestern  states. 

X.  Registration  in  the  United  States. 

(1)  The  Guernsey  herd  register,  first  published  in   1878, 
has  been  issued  qua~terly  since   1895  under  the  name  of  the 
Guernsey  Herd  Register  and  Breeders'  Journal. 

(2)  The  total  number  of  animals  recorded  is   18,053,  of 
which  6132  are  bulls  and  11,921  are  cows. 


•a. 


2 


LECTURE  NO.   30. 


GUERNSEY     CATTLE THEIR     LEADING     CHARACTER- 
ISTICS. 

I.  Popularity. 

(1)  Although  there  is  no^ittle  resemblance  between  the 
characteristics  of  the  Jerseys  and  Guernseys,  the  latter  have 
never  become  so  generally  popular  in  this  country. 

(2)  This  may  probably  have  arisen,  in  part  at  least,  from 
their  greater  plainness  in  form,  but  more  from  the  less  effort 
put  forth  to  place  them  before  the  public,  as 

(3)  While  breeds  are  yet  young  in  a  country,  men  have 
more  to  do  with  their  popularity  than  even  merit. 

II.  Adaptability. 

(1)  The  Guernsey  is  better  adapted  to  temperate  and  mild 
climates  than  to  those  that  are  rigorous,  but  good  herds  have 
done  well  in  the  climate  of  Quebec. 

(2)  Through  ancestral  inheritance  rather  than  great  *size 
they  are  not  well  adapted  to  endure  fatigue  in  gathering  food 
on  thin  pastures  and  hilly  lands. 

(3)  They   are   best   adapted   to   the   average   arable   farm 
where  milk  is  wanted  for  the  creamery  or  the  private  dairy 
and  where  attractive  looking  and  high  class  butter  is  an  impor- 
tant consideration. 

(4)  A  limited  number  of  Guernseys  in  a  large  dairy  of 
average   cows   adds   to  the   marketable   quality  of   the   butter 
through  the  rich  color  imparted. 

III.  Relative  size. 

(1)  The  Guernseys  are  about  equal  to  the  Ayrshires  in 
size  of  frame,  but  they  are  probably  a  trifle  behind  them  in 
average  weight. 

(2)  Putting  the  average  weight  of  the  matured  Ayrshire 
cow  at  1,050  pounds,  the  mature  Guernsey  would  be  about  1,000 
pounds. 

IV.  Milking  qualities. 

(i)  The  Guernsey  has  deep  and  prolonged  milking  quali- 
ties, the  average  production  of  whole  herds  being  high,  and 
the  relative  cost  of  production  is  low. 

116 


GUERNSEY   CATTLE.  117 

(2)  The  milk  is  fully  equal  to  that  of  the  Jersey  in  butter 
fat,  is  even  richer  in  color,  and  the  average  yield  per  cow  is 
probably  greater. 

(3)  It  is  relatively  better  adapted  to  making  butter  than 
cheese,  though  for  cheese-making  it  is  good  also. 

(4)  The  naturally  rich  color  of  the  butter  is  unexcelled, 
so  that  when  Guernsey  milk  is  mixed  with  that  from  common 
cows  and  from  certain  dairy  breeds,  the  color  of  the  butter  is 
proportionately  improved. 

V.  Early  maturing  qualities. 

(1)  The  Guernseys  are  only  average  in  maturity,  being  a 
little  behind  the  Jerseys  probably  in  this  respect. 

(2)  They  usually  come  into  milk  something  over  the  age 
of  twenty-four  months. 

VI.  Grazing  qualities. 

(1)  For  a  breed  of  only  moderate  size,  they  are  not  by 
inheritance  adapted  to  other  than  productive  grazing  and  also 
easy  of  access. 

(2)  Like  the  Holstein  and  the  Jersey  they  have  special 
adaptation  to  the  combined  system  of  grazing  and  soiling. 

VII.  Feeding  qualities. 

(1)  Their  offspring  grow  to  a  larger  size  than  the  Jersey, 
and  they  are,  on  the  whole,  more  in  favor  as  meat  producers, 
but  they  should  be  made  ready  for  the  block  at  an  age  consid- 
erably prior  to  maturity  in   order  to  obtain   from  them  the 
greatest  profit. 

(2)  The  cows  discarded  from  the  dairy  have  some  capac- 
ity for  meat  making. 

VIII.  Value  in  crossing  and  grading. 

(1)  Guernseys    are    especially    valuable    for  crossing  on 
cows  of  mixed  breeding  to  produce  milkers  of  fair  size  and 
hardihood  and  that  will  give  a  good  fair  quantity  of  high  class 
milk  for  butter  making. 

(2)  Any  favorable  influence  on  the  progeny  as  meat  pro- 
ducers should  not  be  too  highly  prized,  as  certain  other  breeds 
exercise  a  much  higher  influence  in  this  respect. 

IX.  Breeding  qualities. 

(1)  These  are  at  least  average,  but 

(2)  As  with  all  other  breeds,  they  improve  or  decrease 
according  as  they  are  subjected  to  wise  or  unwise  manage- 
ment in  breeding,  feeding  or  environment. 


Il8  THE    STUDY    OF    BREEDS. 

X.     Weak  points. 

(1)  These  are  not  pronounced  in  any  direction. 

(2)  They  are  not  so  rugged  as  some  breeds,  but  they  are 
not  delicate. 

XL     Compared  with  Holsteins. 

(1)  The  Guernseys  have  a  decided  lead  in  average  rich- 
ness of  milk,  are  probably  something  ahead  in  easy  keeping 
qualities  and  are  better  adapted  for  crossing  where  improve- 
ment in  the  character  of  the  milk  and  butter  product  are  both 
sought. 

(2)  The  Holsteins  lead  as  yet  in  the  extent  to  which  they 
prevail,  are  fully  200  pounds  ahead  in  size,  give  more  milk  and 
are  relatively  better  adapted   for  meat-making,   either  in  the 
pure  or  graded  form. 

(3)  In  other  essential  characteristics,  as  early  maturity, 
grazing  and  breeding  qualities  they  are  about  equal. 


LECTURE  NO.   31.    . 

GUERNSEY     CATTLE THEIR     STANDARD     POINTS. 

I.     The  following  is  the  scale  of  points  adopted 
by  the  American  Guernsey  Cattle  Club : 

POINTS  COUNTS 

(1)  Quality  of  Milk. 

(a)  Skin,  deep  yellow  in  ear,  on  end  of  bone  of 
tail,  at  base  of  horn,  on  udder,  teats  and 

body  generally .20 

30 —          (b)  Skin  loose,  mellow,  with  fine,  soft  hair     .       10 

(2)  Quantity  and  Duration  of  Flow. 

(a)  Escutcheon,     wide    on    thighs,     high    and 
broad,  with  thigh  ovals       .  .         .10 

(b)  Milk  veins,  long  and  prominent    .  .6 

(c)  Udder,  full  in  front     .         .         .         .        .        6 

(d)  Udder,  full  and  well  up  behind     ...         .8 

(e)  Udder,  large  but  not  fleshy       ...        4 

(f)  Udder,  teats  squarely  placed  ....     4 
40 —         (g)  Udder,  teats  of  good  size     ....        2 

(3)  Size  and  Substance. 

(a)  Size,  for  the  breed          .         .        .        .  .5 

(b)  Not  too  light  bone I 

(c)  Barrel,  round  and  deep  at  flank     .         .  .4 

(d)  Hips  and  loins,  wide 2 

(e)  Rump,  long  and  broad 2 

16 —          (f)   Thighs  and  withers,  thin     ....  2 

(4)  Symmetry. 

(a)  Back,  level  to  setting  on  of  tail     .         .         .3 

(b)  Throat,  clean  with  small  dewlap       .         .         I 

(c)  Legs,  not  too  long,  with  hocks  well  apart  in 
walking     ........     2 

(d)  Tail,  long  and  thin I 

(e)  Horns,  curved  and  not  coarse        .         .         .2 

(f)  Head,  rather  long  and  fine,  with  quiet  and 
gentle  expression 3 

I4—          (s)  General  appearance 2 

100 —       Perfection 100 

(5)  For  bulls,  deduct  20  counts  for  udder. 

(6)  For  heifers,  deduct  20  counts  for  udder. 


I2O  THE    STUDY    OF    BREEDS. 

II.  The  above  very  neatly  worded  scale  of 
points  would  seem  to  be  defective. 

(1)  In   the   excessive   number   of  counts   allotted   to   the 
indications  of  milk  production  in  the  skin,  udder,  milk  veins 
and  escutcheon. 

(2)  In  the  meager  allotment  of  counts  for  other  essentials, 
especially  in  form,  indicative  of  good  milk  production  and  also 
stamina,  as  head,  neck,  body  capacity  and  width  through  the 
breast,  and 

(3)  In  want  of  comprehensiveness  in  detail. 

III.  Additional  particulars  not  given  in  the 
above  scale : 

(1)  Head,  inclining  to  long  and  not  coarse,  with  mod- 
erate dish. 

(2)  Muzzle,  broad  and  white  or  buff  in  color  and  sur- 
rounded by  a  fillet  of  light  short  hair. 

(3)  Eyes,  large,  clear  and  mild. 

(4)  Horns,  inclining  to  small,  circling  well  forward  and 
considerably  upward,  and  yellow  and  waxy  at  the  base. 

(5)  Ears,  not  large  nor  thick  and  thinly  covered  with  hair. 

(6)  Neck,  inclining  to  long,  deep  and  thin. 

(7)  Forequarters,    something    less    in    development    than 
the   hindquarters,    moderate   width   at   the    withers   and   wide 
through  the  heart. 

(8)  Breast,  wide  below,  but  not  full. 

(9)  Barrel,  capacious,  increasingly  so  far  downward  and 
backward. 

(10)  Ribs,  of  but  moderately  rounded  arid  deep  spring  and 
well  defined. 

(n)  Excessive  downward  slant  away  from  the  sacrum  and 
droop  toward  the  tailhead  are  to  be  avoided,  though  both  fre- 
quently characterize  good  animals. 

(12)   Thighs,  inclining  to  broad  and  thin  and  to  incurva- 
ture. 

(13)  Twist,  open  and  placed  high. 

(14)  Limbs,  moderately  fine. 

(15)  Skin,  not  thick,  soft,  pliable,  unctuous. 

(16)  Hair,  plentiful,  soft  and  not  long 

(17)  Prominence  at  the  angles  characterizes  many  excel- 
lent animals,  but  should  not  be  carried  too  far. 

(18)  When  in  full  milk  there  is  an  appearance  of  spare- 
ness  of  flesh. 

(19)  The   indications   of  gentleness   should   be   present   in 
both  look  and  movement. 

(20)  The  color  and  color  markings  vary  considerably. 


GUERNSEY  CATTLE.  121 

(a)  The  colors  include  red,  light  lemon,  orange  and  yel- 
low  fawn,   sometimes   solid  but  more  commonly  with   white 
markings. 

(b)  The   shading  includes   such  hues   as   reddish   yellow, 
darker  than  brown,  and  fawn  dun,  but  never  gray,  as  in  the 
Jersey. 

(c)  The  color  markings  are  white  and  are  distinct,  and 
they  are  found  sometimes  on  the  body,  but  oftener  on  the  face, 
flanks,  legs  and  switch. 

(d)  Among  the   favorite   colors   are   orange   red,    orange 
fawn  and  lemon  fawn,  with  white  markings. 

IV.  Bulls  contrasted  with  cows. 

(1)  They  are  stronger  and  more  masculine  in  form  and 
limb. 

(2)  The  head  is  shorter,  wider  and  less  dished,  and  the 
horns  are  stronger,  shorter  and  less  curved  upward. 

(3)  The  neck  is  shorter,  thicker  and  more  arched. 

(4)  The  forequarters  have  more  relative  development  and 
more  width  through  the  breast,  the  coupling  is  relatively  not 
so  long  and  the  angular  points  less  distinctly  defined. 

(5)  The  skin  should  be  thicker  and  particularly  loose  and 
pliable  before  and  around  the  scrotum  and  the  embryo  teats 
widely  placed. 

(6)  The  carriage  and  action  are  more  pronounced. 

V.  General  Appearance  — The  Guernsey  has 
that  plain  attractiveness  and  evenness  of  balance  in 
dairy  development  which  conveys  the  idea  of  capacity 
for  everyday  work  and  her  mild  look  speaks  of  a 
quiet  and  contented  disposition. 

VI.  Compared  with  Holsteins. 

(1)  The    Guernseys    are    considerably    less    in    size    and 
weight  than  the  Holsteins  and  they  are  also  more  prominent 
at  the  angular  points. 

(2)  They  are  not  so  long  in  the  head,  are  less  incurved  at 
the  horn,  less  straight  in  the  back  and  at  the  rear,   shorter, 
lighter  and  less  square  relatively  in  the  hindquarter  and  thin- 
ner and  more  incurved  at  the  thigh. 

(3)  They  are  somewhat  thinner,  more  unctuous  and  high 
colored  in  the    skin    and    there    are    the    differences  in  color 
markings. 


LECTURE  NO.   32. 

JERSEY    CATTLE THEIR    ORIGIN    AND    HISTORY. 

I.  This  excellent  breed  of  dairy  cattle  origi- 
nated in  the  island  of  Jersey,  which  is  a  dependency 
of  Great  Britain. 

(1)  The  island  is  about  eleven  miles  long  and  considerably 
less  than  that  in  width  and  contains  39.680  acres,  of  which 
about  25,000  acres  are  tillable. 

(2)  Dairy  cattle  and  dairy  products  are  the  chief  concern 
of  the  farmers. 

II.  It  is  generally  believed  that  Jerseys  are 
descended    from   the    cattle   of   Brittany  and  Nor- 
mandy on  the  adjacent  coast. 

(1)  It  has  been  claimed  that  they  have  been  bred  with 
little  or  no  admixture  of  alien  blood  for  a  period  of  500  years. 

(2)  Since   1789  the  importation  of  other  cattle  into  the 
island  has  been    strictly    prohibited    except    for  purposes  of 
slaughter. 

III.  Improvement  of  the  breed  in  Jersey. 

d)  For  more  than  100  years  the  breeders  of  Jerseys  have 
steadily  sought  the  improvement  of  the  breed,  more  especially 
in  prolonged  milk  giving  and  in  milk  rich  in  butter  fat. 

(2)  To  attain  this  end  much  care  has  been  exercised  in 
breeding  and  selection  during  all  those  years,  and 

(3)  Along  with  these  qualities  they  have  secured  much  of 
beauty  and  utility  in  their  cows. 

IV.  Management  of  cattle  in  Jersey. 

(1)  They  are  pastured  all  the  year  during  the  day  by  the 
tethering  system. 

(2)  From  May  to  October  they  are  put  night  and  day, 
except  during  the  hottest  portion  of  the  day  in  midsummer. 

(3)  In  winter  they  are  housed  at  night  and  the  grass  pas- 
tures are  liberally  supplemented  with  hay  and  roots. 

I23 


124  THE    STUDY    OF    BREEDS. 

V.  Importations   to   the   United    States   and 
Canada. 

(1)  In  1850,  John  A.  Taintor  imported  several  Jerseys  for 
a  little  club  of  gentlemen  in  Hartford,  Ct,  but  it  is  probable 
that  Jersey  blood  had  reached  the  United  States  prior  to  that 
date. 

(2)  In  1851,  an  importation  was  made  by  Thos.  Motley  of 
Jamaica  Plain,  Mass. 

(3)  In  1868,  S.  S.  Stephens  of  Montreal,  Can.,  imported 
nine  animals. 

(4)  Many  of  the  descendants  of  these  animals  have  be- 
come greatly  distinguished  as  butter  producers. 

(5)  From    1868    onward,    importations   became    frequent, 
not  only  from  Jersey,  but  from  England. 

VI.  Exportation  to  other  countries. 

(^)   The  great  demand  for  Jersey  cattle  came  first  from 
England. 

(2)  Because  of  their  beauty  they  were  much  sought  for 
to  graze  in  the  parks  of  noblemen. 

(3)  For  a  time  the  craze  for  solid  colors  and  for  beefy 
types  wrought  much  injury  to  the  dairy  qualities  of  Jerseys 
in  England. 

(4)  They  are  now  found  in  many  countries  in  both  hemis- 
pheres, but  the  United  States  is  pre-eminently  their  home. 

VII.  Competition    at    the    World's    Fair    in 
Chicago  in  1893. 

(1)  Twenty-five  pure  bred  animals,  of  the  Jersey,  Guern- 
sey and  Shorthorn  breeds  respectively,  were  pitted  against  each 
other  for  fifteen  days  in  the  production  of  cheese  and  by-prod- 
ucts, and  for  ninety  days  for  the  production  of  butter. 

(2)  In  both  instances  the  first  awards  went  to  the  Jerseys 
which  produced  the  most  milk,  cheese  and  butter  respectively, 
of  the  highest  quality  and  at  the  lowest  cost,  but 

(3)  In  this  magnificent   showing  the  greater  number  of 
the   eligible   Jerseys  that   could  be   selected   from   should   not 
be  overlooked. 

VIII.  Organization  to  promote  the  interests 
of  Jerseys. 

(1)  Associations   have   been   formed   to  promote  the   in- 
terests of  the  breed  in  the  United  States  and  Canada,  Jersey, 
England  and  other  countries. 

(2)  The  American  Jersey  Cattle  Club  was  organized  in 
1868  with  a  membership  of  forty-three. 


Fig.  20.     Typical  Jersey  Cow 


126  THE    STUDY    OF    BREEDS. 

(3)  About    1834,    the   Royal   Jersey   Agricultural    Society 
drew  up  a  scale  of  points  as  an  aid  to  breeders  and  judges. 

IX.  Distribution  of  Jerseys  in  North  America. 

(1)  Jerseys  are  kept  in  all  parts  of  the  United  States  and 
in  all  the  provinces  of  Canada. 

(2)  They  are  most  numerously  kept  in  the  Middle  and 
Eastern  states  and  are  also  kept  in  considerable  numbers  in 
the  West  and  South. 

X.  Registration    of    Jerseys    in    the    United 
States. 

(1)  There  have  been  issued  fifty  volumes  of  the  American 
Jersey  Cattle  Club  Register,  the  first  of  which  appeared  in  1871. 

(2)  The  total  registration  is  199,500,  of  which  55,500  are 
males  and  144,000  females. 

XL     Butter  tests. 

(1)  Provision  has  been  made  for  conducting  butter  tests 
with  recorded  animals  and  keeping  a  record  of  the  same. 

(2)  The  first  volume  of  the  book  of  butter  tests,  records 
3955  such  trials,  carrying  the  record  of  the  same  up  to  August 
i,  1898. 


LECTURE  NO.   33. 

JERSEY  CATTLE THEIR  LEADING  CHARACTERISTICS. 

I.  Popularity. 

(1)  The  Jersey  is  unquestionably  the  most  popular  breed 
of  dairy  cattle  in  America,  if  numbers  are  taken  as  the  basis 
of  judgment. 

(2)  It.  is  probably  true  that  Jerseys,  excluding  Holsteins, 
outnumber  all  the  other  dairy  breeds  combined. 

(3)  This  great  popularity  is  to  some  extent  owing  to  the 
longer  period  they  have  been  in  the  country  and  to  the  great 
enterprise  shown  in  disseminating  them,  but  it  is  chiefly  owing 
to  their  intrinsic  merit  in  the  dairy. 

II.  Adaptability. 

(1)  The  Jersey  is  par  excellence  the  cow   for  the  indi- 
vidual who  keeps  but  one,  because  .of  her  gentleness  and  her 
easy  keeping  and  unexcelled  cream-producing  qualities. 

(2)  She  has  also  marked  adaptation  for  the  dairy,  where 
butter  primarily  is  sought. 

(3)  Jerseys  can  be  kept  in  cold  climates,  but  are  better 
adapted  to  mildly  temperate  regions,  and  they  will  thrive  fur- 
ther south  than  some  other  dairy  breeds. 

(4)  Although  small  in  frame  they  should  not  be  kept  on 
sparse  or  rugged  pastures,  as  they  have  not  the  staying  powers 
of  the  Ayrshires,  or  Kerries. 

III.  Relative  size. 

(1)  The  Jersey  is  small  and  deer-like  in  form,  the  average 
weight  in  the  matured  cow  being  under  rather  than  over  900 
pounds. 

(2)  She  is  the  smallest  of  the  dairy  breeds  in  America, 
save  the  French  Canadian  and  the  Kerry,  and  the  system  of 
breeding  and  selection  practiced  for  many  years  would  seem 
to  have  reduced  rather  than  increased  the  size. 

(3)  In  recent  years  a  wise  revolt  against  too  small  size 
and  over-refinement  of  frame  has  set  in  among  breeders  in  the 
Eastern  states  at  least. 

(4)  As  a  result  the  average  Jersey  of  the  Eastern  states 
is  probably  50  to  100  pounds  more  than  the  figures  given  above 
in  Note  ( i ) . 

127 


128  THE    STUDY    OF    BREEDS. 

IV.  Milking  qualities. 

(1)  The  Jersey  is  noted  rather  for  the  richness  of  her 
milk  than  for  the  quantity  of  the  same,  although  she  is  notably 
persistent  in  milk  production. 

(2)  In  the  production  of  butter  fat  she  is  without  a  peer 
and  without  a  close  rival,  save  in  the  Guernsey  and  French 
Canadian  breeds. 

(3)  The  fresh  milk  undiluted  has  in  some  instances  been 
found  too  rich  for  successful  calf-rearing. 

(4)  It   is  good   for  cheese-making  also,   but  some  other 
breeds  are  ahead  of  the  Jersey  in  that  respect,  because  of  the 
greater  quantities  given. 

V.  Early  maturing  qualities. 

(1)  No  other  breed  of  dairy  cattle  matures  more  quickly. 

(2)  The  heifers  usually  come  into  milk  at  the  age  of  two 
years,  and  in  some  instances  at  an  earlier  age. 

VI.  Grazing  qualities. 

(1)  Jerseys  should  be  given  rich  pastures,  but  they  will 
do  fairly  well  on  such  as  are  of  average  production. 

(2)  It  will  be  found  more  profitable  with  Jerseys  than  with 
some  other  breeds  to  supplement  scant  pasture  production  with 
soiling  foods  rather  than  to  have  them  travel   far  in  search 
of  food. 

VII.  Feeding  qualities. 

(1)  In  easy  keeping  qualities  Jerseys  rank  high,  but  • 

(2)  They  stand  low  as  meat  producers,  even  among  dairy 
breeds,  because  of  the  extreme  dairy  form  which  characterizes 
them. 

(3)  The  claim  that  the  steers  will  make  as  rapid  growth 
prior  to  maturity  as  those  of  the  beef  breeds  is  yet  to  be  ques- 
tioned, but 

(4)  Though    they    should,    the    discrimination    in    price 
against  such  meat  is  severe,  however 

(5)  Jersey  calves  fed  substantially  on  skimmilk  and  cer- 
tain meal  and  fodder  adjuncts  up  to  the  age  of    sav  six  to 
eight  months,  make  good  and  profitable  meat. 

VIII.  Value  in  crossing  and  grading. 

(1)  The  marked  prepotency  of  the  Jersey  when  crossed 
upon  common  cattle,  and  even  upon  pure  breds  of  the  other 
dairy  breeds,  almost  invariably  results  in  adding  to  the  rich- 
ness of  the  milk. 

(2)  When  butter-making  is  the  chief  concern  on  the  farm, 
Jersey  blood  may  oftentimes  be  used  with  great  advantage. 


JERSEY  CATTLE.  1 29 

(3)  Where  skimmilk  is  an  important  factor,  or  where  it 
is  desired  to  grow  good  beef,  such  crosses  should  not  be 
introduced. 

IX.  Breeding  qualities. 

(1)  The  breeding  qualities  of  Jerseys  naturally  have  been 
in  some  instances  impaired  by  in-and-in  breeding,  and  in  others 
by  subjecting  them  to  conditions  too  artificial,  but 

(2)  It  would  not  be  correct  to  say  that  as  a  race  they  are 
shy  breeders. 

X.  Weak  points. 

(1)  Chief    among    these    are    small    size,    lack    of    width 
through  the  heart,  and  in  some  instances  a  tendency  to  delicacy 
of  constitution. 

(2)  Injudicious    selection,    in-and-in    breeding,    environ- 
ment too  artificial,  and  the  search  for  extreme  refinement  and 
spareness  are  largely  responsible  for  these  weaknesses. 

XI.  Compared  with  Holsteins. 

(1)  The  Jerseys  lead  in  all-round  popularity,  in  richness 
of  the  milk,  in  early  maturity  and  probably  in  easy  keeping 
qualities. 

(2)  The  Holsteins  lead  in  all-round  adaptation,   in  size, 
in  quantity  of  milk  produced,  including  value  of  skimmilk,  in 
value  for  meat  production  and  probably  in  average  stamina. 

(3)  In  grazing  qualities,  in  value  for  crossing  and  grading 
and  in  breeding  qualities  the  difference  between  the  two  breeds 
would  not  seem  to  be  greatly  marked. 

XII.  Compared  with  the  Guernseys. 

(1)  The  Jerseys  are  more  refined  in  form  and  limb  and 
are  as  yet  more  in  favor  with  the  general  public. 

(2)  The  Guernseys  are  considerably  larger  and  stronger 
in  frame,  have  larger  teats,  are  even  more  characteristically 
yellow  in  the    skin    and    are    something    ahead  in  meat  pro- 
duction. 

(3)  In   all    other   essential    characteristics   they   are   very 
similar. 

9 


LECTURE  NO.   34. 

JERSEY     CATTLE THEIR     STANDARD     POINTS. 

I.     The  following  scale  of  points  was  adopted 
by  the  American  Jersey  Cattle  Club,  1885  : 

FOR  cows. 

POINTS  COUNTS 

(1)  Head — Small    and  lean ;    face    dished,    broad    be- 
tween the  eyes  and  narrow  between  the  horns        .  2 

(2)  Eyes — Full    and   placid ;    horns,    small,    crumpled 
and  amber  colored  .......  I 

(3)  Neck — Thin,  rather  long,  with  clean  throat,  and 
not  heavy  at  the  shoulders       .         .         .         .         .8 

(4)  Back — Level  to  the  setting  on  of  tail  I 

(5)  Loins — Broad    across         ......  6 

(6)  Barrel — Long,    hooped,    broad    and    deep    at   the 
flank         .........  10 

(7)  Hips — Wide  apart ;  rump  long 10 

(8)  Legs— Short 2 

(9)  Tail — Fine,  reaching  the  hocks,  with  good  switch  I 

(10)  Hide — Mellow,  inside  of  ears  yellow     ...  5 

(11)  Fore  Udder — FtiU  in  form  and  not  fleshy        .         .  13 

(12)  Hind  Udder — Full  in  form  and  well  up  behind     .  n 

(13)  Teats — Rather    large,    wide    apart    and    squarely 
placed          .........  10 

(14)  Milk  Veins — Prominent  ......  5 

(15)  Disposition — Quiet 5 

(16)  General  Appearance  and  Apparent  Constitution  10 


Perfection        .         .         .         .         .         .         .         .     100 

(17)  In  judging  heifers,  omit  Nos.  u,  12  and  14. 

FOR    BULLS. 

(18)  The  same  scale  of  points  shall  be  used  in  judging  bulls, 
omitting  Nos.  n,  12  and  14,  and  making  due  allowance 
for    masculinity;    but    when    bulls    are    exhibited    with 
their  progeny   in   a   separate  class,   add  30  counts   for 
progeny. 

II.     Additional  particulars  submitted,  though 
not  given  in  the  above  scale : 

130 


JERSEY  CATTLE.  13! 

(1)  The  head  should  incline  to  long  from  the  eye  to  the 
muzzle. 

(2)  Muzzle,  black  in  color  and  encircled  with  a  band  of  a 
light  color. 

(3)  Eyes,  intelligent,  liquid  and  rimmed  with  black  above 
and  below. 

(4)  Horns,  tipped  with  black. 

(5)  Ears,   inclining  to  small   and  well   fringed  with  hair 
and  possessed  of  considerable  erection  and  movement. 

(6)  Withers,  fine  and  inclined  to  rise. 

(7)  Back,    frequently    swayed,    more    or    less,    the    spinal 
column  prominent  at  the  chine   and   open   spaced,   the  pelvic 
arch   somewhat  elevated,   and  the   crupper  prominent  with   a 
downward  slope  toward  the  outer  hips. 

(8)  The  junction  of  the  neck  is  somewhat  abrupt. 

(9)  Breast,  wide  in  lower  front,  but  not  full,  and  brisket 
V-shaped. 

(10)   Chest,  wide  through  the  heart,  but  frequently  it  is  not. 
(n)   Forearm,  long  but  not  full. 

(12)  Thighs,  long,  lean  and  incurved. 

(13)  Escutcheon,  well  developed. 

(14)  Udder,  thinly  haired  and  the  veins  covering  it  well 
defined. 

(15)  Milk    veins,    long,    tortuous,      branched,    and    they 
should  enter  the  body  through  two  or  more  large  milk  wells. 

(16)  Limbs,  inclining  to  fine  and  placed  well  apart  in  front 
and  behind. 

(17)  Skin,  inclining  to  thin  and  distinctively  yellow  at  the 
armpits  and  around  the  udder. 

(18)  Hair,  abundant,  sleek  and  fine. 

( 19)  The  appearance  when  in  milk  should  be  spare. 

(20)  The  color  may  include  gray  fawn  and  white,  yellow 
fawn  and  white,  silver  gray  dun,  cream-colored  fawn  and  light 
silver  and  dark  steel  gray,  solid  colors  with  black  points  being 
formerly  much  in  favor. 

III.  Bulls  contrasted  with  cows. 

(1)  The  head  of  the  former  is  stronger,  wider  relatively, 
and   shorter,   and  the  horns  are   shorter,    stronger  and   more 
upturned. 

(2)  The  neck  is  thicker  and  is  arched. 

(3)  The    relative    development    of    the    forequarters    is 
greater,  more  particularly  at  the  withers,  breast  and  through 
the  heart. 

(4)  The  barrel  is  relatively  shorter,  the  hide  thicker  and 
the  limbs  stronger. 

IV.  General  Appearance  — In  general  outline 
the  Jersey  has  a  beautiful,  deer-like  form,  a  large 


132  THE    STUDY    OF    BREEDS. 

body  supported  by  fine,  clean  limbs,  a  small  head, 
small  and  crumpled  horns,  large,  lustrous  and  liquid 
eyes,  and,  when  in  milk,  a  decided  inclination  to 
spareness  in  frame. 

V.  Compared  with  Holsteins. 

(1)  The  Jerseys  are  much  smaller,  more  refined,  shorter 
in  limb,  more  distinctively  wedge-shaped,  and  as  a  rule  not  so 
straight  in  outline. 

(2)  They  are  not  so  long  in  the  head  and  neck,  are  higher 
and   narrower  at  the  withers  and  pelvic  arch  and  frequently 
have  more  of  a  downward  sway  in  the  back  and  droop  toward 
the  tailhead. 

(3)  They  are  less  wide  in  the  breast  and  chest,  less  wide 
and   straight   in  the  hips,  thinner  and  more  incurved  in  the 
thighs  and  smaller  in  the  teats,  and 

(4)  There  are  the  differences  in  color. 

VI.  Compared  with  Ayrshires. 

(1)  The  Ayrshires  are  not  so  refined  in  form  and  limb, 
are  more  plain  in  appearance,  particularly  about  the  head  and 
neck,  and  are  more  than  100  pounds  heavier  in  average  weight. 

(2)  The  head  is  a  little  stronger  and  not  quite  so  much 
dished,  the  poll  is  wider  and  the  horns  are  a  little  stronger  and 
are  upturned  more  or  less,   whereas   in  the  Jersey  they  are 
crumpled. 

(3)  The  back  is  straighter,  the  chest  wider  through  the 
heart,  the  coupling  a  little  shorter  relatively,  the  hindquarter 
has  more  of  relative  development,  being  more  straight  above 
at  the  sides  and  at  the  rear,  the  teats  are  a  little  smaller  and 
the  legs  are  probably  relatively  shorter. 

(4)  They  are  more  sprightly  and  active  of  movement,  and 

(5)  There  are  the  differences  in  color. 

VII.  Compared  with  Guernseys. 

(1)  The  Guernseys  are  less  clean  cut  and  less  handsome 
than    the   Jerseys,    some    coarser    in  the    bone    and    larger    in 
every  wav. 

(2)  They  are  something  plainer  in  the  head,  less  crumpled 
in  the  horn,  deeper  in  the  neck,  a  little  wider  at  the  withers, 
something  wider  through  the  heart,  a  little  heavier  in  the  hip, 
even  more  prominent  at  the  angular  points,  a  little  longer  in 
average  length  of  limb  and  richer  in  the  color  of  the  skin. 

(4)  The  formation  of  udder  and  average  size  of  teat  are 
even  more  perfect  than  in  the  Jersey. 

(5)  In  other  respects  they  are  very  similar,  save  in  the 
color  markings. 


LECTURE  NO.   35. 

FRENCH     CANADIAN     CATTLE THEIR     ORIGIN     AND 

HISTORY,       CHARACTERISTICS      AND 
STANDARD    POINTS. 

I.  The  French  Canadian  cattle  are  doubtless 
descended   from  the  cattle  of   Brittany  and   Nor- 
mandy. 

(1)  The  early  settlers  of  Quebec  came  largely  from  these 
provinces   of   France,    and   doubtless   brought  with   them  the 
stocks  of  cattle  bred  there. 

(2)  They  were  found  in  the  new  French  colony  as  early 
as   1620. 

II.  Subsequently  to  1620  the  additional  colo- 
nists who  from  time  to  time  arrived  from  north- 
western France,  added,  by  sundry  importations,  to 
the  cattle  previously  introduced. 

(1)  These  early  importations  were  the  only  source  from 
which  French  Canadian  cattle  derived  their  characteristics. 

(2)  No  other  cattle  were  introduced  into  the  colony  prior 
to  1776. 

III.  It  is  more  than  probable  that  the  ancestry 
of  French  Canadian  cattle  is  identical  with  that  of 
the  Channel  island  breeds. 

(1)  So  close  is  the  resemblance  that  it  would  not  be  easy 
to  distinguish  a  French   Canadian  cow   from   a   dark-colored 
Jersey. 

(2)  Their  essential  characteristics  other  than  those  which 
relate  to  form  are  very  similar. 

IV.  Introduction  of  the  English  breeds. 

(i)   Subsequent   to    1776,    cattle    of   English   origin   were 
introduced  to  a  somewhat  limited  extent,  but 

133 


U- 


FRENCH    CANADIAN    CATTLE.  135 

(2)  Their  introduction  has  been  chiefly  confined  to  the 
neighborhood  of  cities  and  to  the  limited  rural  districts  occu- 
pied by  Anglo-Saxon  settlers. 

(3)  Their  blood  has  been  mingled  only  to  a  limited  extent 
with  that  of  the  French  Canadian  cattle,  hence 

(4)  Many  of  the  latter  have  been  bred  pure  in  Quebec 
for  more  than  250  years. 

V.  The  effects  of  environment. 

(1)  The  long  and  cold  winters  of  Quebec  and  the  expo- 
sure to  which  these  cattle  have  been  suJDJected  have  begotten 
in  them  a  hardihood  that  is  simply  unrivalled  in  dairy  cattle. 

(2)  The  coarse  fare  upon  which  they  have  been  fed  dur- 
ing much  of  the  year  has  made  them  content  with  such  food 
in  the  absence  of  meal,  and 

(3)  The   continuous   handling   to   which   they   have   been 
subjected  has  made  them  exceedingly  docile. 

VI.  Registration  of  foundation  animals. 

(1)  The  rules  relating  to  the  registration  of  foundation 
animals  were  first  established  by  the  Quebec  legislature. 

(2)  Before  these   foundation   animals  could   be   admitted 
to  registry,  they  must  be  correct  in   form  and  of  undoubted 
purity  in  descent. 

(3)  The  foundation  herd  book  was  kept  open  until  the 
end  of  1896,  that  is  to  say,  for  a  period  of  ten  years. 

VII.  Organization. 

(1)  The    French    Canadian    Cattle   Breeders'    Association 
was  organized  in  1895,  chiefly  through  the  efforts  of  Dr.  J.  A. 
Couture,  D.  V.  S.,  who  wras  elected  "perpetual  secretary"  of 
the  same. 

(2)  In  September,  1895,  the  registration  of  French  Cana- 
dian cattle  was  placed  under  the  care  of  the  said  association. 

VIII.  Distribution  in  Canada  and  the  United 
States. 

(1)  The  French  Canadian  cattle  are  the  prevailing  breed 
in  nearly  all  the  counties  of  Quebec. 

(2)  They  are  most  numerously  kent  in  the  pedigreed  form 
in  the  counties  of  Berthicr,  Joliette,  Drummond,  Kamourask.i 
and  yislet. 

(3)  A  number  of  herds   are  also   found  in  the   state  of 
New  York. 

IX.  Registration  in  Quebec. 


130  THE    STUDY    OF    BREEDS 

(1)  Up  to  the  end  of  1899  there  were  recorded  in  the 
Foundation  Herd  Book,  922  bulls  and  5,307  cows. 

(2)  The  whole  number  of  animals  now  on  record  is  6,966. 

LEADING     CHARACTERISTICS. 

I.  Popularity. 

(1)  The  popularity  of  French  Canadian  cattle  is  almost 
entirely  confined  to   Quebec   province  and  portions  of   states 
and  provinces  bordering  on  the  same,  but 

(2)  Now    that   they   are   being    systematically    improved, 
these  robust  little  money  makers  will  doubtless  become  favor- 
ites in  other  states  and  provinces. 

II.  Adaptability. 

(1)  Because     of    their     inherent     ruggedness     they     are 
adapted  to  climates  where  the  winters  are  long  and  stern,  as 
in  Quebec,  the  maritime  provinces  of  Canada,  the  New  Eng- 
land states  and  the  highlands  of  t1-  e  northern  Alleghenies. 

(2)  Because  of  their  lightness  of  form  they  are  eminently 
adapted   to    rugged   pastures   where   much   traveling  must   be 
done  when  grazing,   and 

(3)  Because  of  their  excellent  milking  and  easy  keeping 
qualities,    they   are   unexcelled   for   dairy   uses   on   lands   that 
respond  tardily  to  the  efforts  of  the  husbandman. 

III.  Relative  size. 

(1)  French  Canadian  cattle  are  the  smallest  of  the  dairy 
breeds  in  America  unless  it  be  the  Kerry. 

(2)  The  cows  weigh  on  an  average  700  pounds. 

IV.  Milking  qualities. 

(1)  They  do  not  give  so  large  a  flow  of  milk  as  some 
breeds,  but  they  milk  with  great  persistence,   and  aggregate 
large  yields  in  proportion  to  their  size. 

(2)  When  well  supplied  with  food  they  should  give  from 
5,000  to  6.000  pounds  of  milk  a  year. 

(3)  The  milk  is  said  to  test  on  an  average  from  4  to  5  1-2 
per  cent,  and 

(4)  They  have  much  power  relatively  to  produce  milk  on 
fodder  supplemented  by  only  a  small  addition  of  grain  or  even 
in  its  absence. 

V.  Early  maturing  qualities. 

(1)  These  are  not  marked,  but 

(2)  With  more  generous  feeding  they  will  improve. 

(3)  Even  now  heifers  frequently  come  into  milk  at  the 
age  of  thirty  months  and  sometimes  earlier. 


FRENCH    CANADIAN.  CATTLE.  137 

VI.  Grazing  qualities. 

(1)  These  are  of  the  very  highest  order. 

(2)  They  will  gather  food  and  give  fair  supplies  of  milk 
where  the  large  breeds  and  the  small  and  less  robust  breeds 
would  completely  fail. 

VII.  Feeding  qualities. 

(1)  They  give  an  excellent  return  in  milk  for  food  con- 
sumed, but 

(2)  They  do   not   excel   for  meat  production,   since  the 
dairy  form  is  quite  pronounced. 

(3)  The  calves,  however,  may  be  turned  into  profitable 
meat  at  an  early  age. 

VIII.  Value  in  crossing  and  grading. 

(1)  The  experience   in  crossing   French   Canadian   cattle 
upon  other  breeds  or  grades  has  not  been  extensive,  but 

(2)  When    improved    milking    qualities    combined    with 
hardihood  are  desired,  they  may  be  crossed  with  advantage  on 
unimproved  stock. 

IX.  Breeding  qualities. 

(1)  These  are  of  a  very  high  order. 

(2)  The  unpampered  conditions  to  which  they  have  been 
subjected     for    generations    and     the    exercise     which     they 
must    needs   take   in   gathering    food   have   proved   eminently 
favorable  to  reproduction. 

X.  Weak  points. 

(1)  The  chief  of  these  are  their  small  size  for  some  con- 
ditions, and  a  little  slowness  in  maturing,  but 

(2)  With   improved  conditions  as  to   feed   and   environ- 
ment they  would  doubtless  soon  improve  in  size  and  maturing 
qualities. 

XL     Compared  with  Holsteins. 

(1)  The    French    Canadian    cattle    are    much    less    well 
known,  very  much  less  in  size,  mature  more  slowly  and  give 
a  less  quantity  of  milk,  but 

(2)  They   are   more    rugged,    are   better   grazers,    easier 
feeders  and  give  richer  milk. 

STANDARD    POINTS. 

I.  The  following  is  the  scale  of  points  adopted 
by  the  French  Canadian  Cattle  Breeders'  Associa- 
tion: 

( i )  Head — Short ;  forehead  wide ;  horns  generally  turned 
inward  and   sometimes  a  little  upward,   white  in  color  with 


138  THE    STUDY    OF    BREEDS- 

black  tips ;  muzzle  surrounded  with  a  gray  or  yellowish  circle ; 
ears  neither  very  small  nor  very  long,  the  inside  of  which  is 
orange  color  and  covered  with  thin,  short  hair. 

(2)  Neck— Thin. 

(3)  Back — Almost  straight. 

•    (4)   Chezt — Deep  and  almost  in  a  line  with  the  belly. 

(5)  Belly — Not  bulky  and  forming  a  continuous  line  with 
the  ribs  and  hips. 

(6)  Loins — Very  broad. 

(7)  Rump — Broad  and  long. 

(8)  Barrel — Round,  broad  and  deep  at  the  flank. 

(9)  Tail — Thin,  long,  reaching  very  often  to  the  fetlock. 
(10)  Legs — Short,  fine  and  straight. 

(u)  Skin — Thin  and  mellow  and  covered  with  an  abun- 
dance of  hair. 

(12)  Color  for  Females — Solid  black,  black  with  a  yellow 
stripe  on  the  back  and  around  the  muzzle,  brown  with  black 
points,  brown  brindle. 

(13)  Color  for  Males — Black,  with  or  without  the  yellow 
stripes  in  order  to  get  the  color  uniformly  black  within   as 
short  a  time  as  possible. 

II.  The  following  additional  points  are  sub- 
mitted : 

(1)  Head,  fine  and  well  dished. 

(2)  Neck,  joining  the  shoulders  abruptly. 

(3)  Withers,  inclining  to  fine. 

(4)  Spine,  sharp  and  well  defined. 

(5)  Shoulders,  coming  near  in  the  upward  slope. 

(6)  Chest,   wide  through  the  heart. 

(7)  Brisket,  V-shaped. 

(8)  Barrel,   capacious. 

(9)  Ribs,  distinct  and  open  spaced. 

(10)  Twist,  open. 

(11)  Udder,  large  and  well  quartered. 

(12)  Milk  veins,  well  defined  and  well  forward  and  mon 
or  less  branched. 

III.  General   Appearance — French    Canadian 
cattle  are  small  in  size  and  limb,  relatively  capaciou:) 
hi  body,  and  inclining  to  spareness  in  form. 

IV.  Compared  with  Holsteins. 

(1)  French  Canadian  cattle  are  not  much  more  than  hail 
as  large,  are  shorter  in  limb,  less  square  in  quarter  and 
spare  in  development. 

(2)  They  are  more  abrupt  at  the  angular  points,  and 

(3)  There  are  the  differences  in  color. 


LECTURE  NO.  36. 


KERRY     CATTLE THEIR     ORIGIN     AND     HISTORY, 

CHARACTERISTICS     AND     PRINCIPAL     POINTS. 


ORIGIN  AND  HISTORY. 

I.  The  Kerry  is  the  only  purely  native  breed 
of  cattle  in  Ireland  that  is  possessed  of  much  merit. 

(1)  From  time  immemorial  they  have  been  bred  pure,  but 
only  in  an  aimless  way  until  within  a  comparatively  recent 
period. 

(2)  In  size,  shape  and  color  they  bear  a  close  resemblance 
to  the  native  cattle  of  Brittany. 

II.  Kerry  cattle  are  so  named  from  the  county 
of  Kerry,  and  until  a  comparatively    recent   period 
they  were  confined  chiefly  to  the  southwestern  coun- 
ties of  Ireland. 

(1)  The   unartificial    conditions   which    surrounded   them 
for  centuries  have  made  them  the  hardiest  of  the  British  dairy 
breeds. 

(2)  They  have   frequently  been   called   the   "poor  man's 
cow"  from  the  great  service  they  have  rendered  to  the  cottager 
in  rural  districts. 

(3)  The  extent  to  which  they  have  been  kept  for  this  pur- 
pose measurably  accounts  for  their  characteristic  docility. 

III.  Improvement  of  the  breed. 

(1)  This  was  late  in  commencing,  but  has  been  rapid  dur- 
ing recent  years. 

(2)  Both  in  England  and  Ireland  noblemen  have  zealously 
engaged  in  the  work. 

IV.  Exportation  of  Kerries. 

(1)  Details  with  reference  to  this  work  are  meager,  but 

(2)  From  their  original  home  they  have  been  introduced 
into  many  of  the  counties  of  Ireland. 

(3)  They    are    also    numerously   kept    in    several    of   the 
southwest  counties  of  England,  and 

139 


£ 

s 

a. 


CM 

*b 

tE 


KERRY  CATTLE.  14! 

(4)   They  have  been  exported  to  the  United   States  and 
Canada,  though  as  yet  only  in  very  limited  numbers. 

V.     The  Dexter  cattle. 

(1)  The  Dexter  is  a  variety  of  cattle,  the  outcome  of  a 
cross  between  the  Kerry  and  Devon  breeds,  according  to  some 
authorities,  and  of  selection,  according  to  others. 

(2)  Opinions  differ  as  to  the  origin  of  the  name. 

(3)  As  distinguished  from  the  Kerry  they  have  a  rounder 
and  plumper  body,  shorter  and  rather  thicker  legs,  a  heavier 
and  stronger  head,  and  larger,   straighter  and  coarser  horns, 
and  are  better  for  beef,  though  not  so  good  for  milk,  but 

(4)  These     distinctions     are     being     quickly     obliterated 
through  the  indiscriminate  blending  of  the  two  types. 


LEADING     CHARACTERISTICS. 

I.  Popularity. 

(1)  The  popularity  of  Kerries  can  scarcely  be  said  to  have 
been   tested   in   the   United   States,   owing  to  the  very  limited 
numbers  yet  introduced. 

(2)  In  Ireland  they  are  the  most  popular  breed  of  dairy 
cattle,  and  in  some  parts  of  England  they  are  meeting  with  no 
little  favor. 

II.  Adaptability. 

(1)  Kerry   cattle    have    special    adaptation    to    conditions 
where  the  pastures  are  much  broken  and  not  abundant,  thus 
involving  much  traveling  in  seeking  food. 

(2)  They    should   be   admirably    suited    for   the    dairy   in 
semi-mountainous  areas  in  the  United  States,  where  hardihood 
and  staying  qualities  are  an  important  consideration. 

III.  Relative  size. 

(1)  They  are  quite  the  smallest  of  the  dairy  breeds  as  yet 
imported  into  this  country. 

(2)  In   many  instances  the  hight   does  not  exceed   forty 
inches,  and  the  average  weight  of  matured  cows  is  not  more 
than  600  to  700  pounds. 

IV.  Milking  qualities. 

(1)  The  ability  of  this  little  creature  to  give  milk  under 
adverse  climatic  and  pasture  conditions  is  simply  surprising. 

(2)  The  quality  of  the  milk  is  also  rich,  being  not  far 
behind  that  from  Guernseys  or  Jerseys  in  butter  fat,  and  the 
quantity  is  large  for  the  size  of  the  animal. 


142  THE    STUDY    OF    BREEDS. 

V.  Early  maturity. 

(1)  These  cattle  are  slower  in  maturing  than  any  of  the 
dairy  breeds  yet  introduced  into  the  United  States,  owing 

(2)  To  the   unameliorated   conditions   under   which   they 
were  kept  in  former  years. 

VI.  Grazing  qualities. 

(1)  These  are  of  the  very  highest  order  because  of  their 
natural  activity  and  hardihood. 

(2)  Kerries  will  prove  profitable  under  conditions  where 
nearly  all  dairy  breeds  would  fail. 

VII.  Feeding  qualities. 

(1)  High    feeding   qualities   are   claimed    for   Kernes   by 
some    British   writers,    but   probably   on    insufficient   grounds, 
although 

(2)  Kerry  cows  will  fatten  quickly  when  dry. 

VIII.  Value  in  crossing  and  grading. 

(1)  Their  highest  value  in  crossing  and  grading  in  this 
country  would  probably  be  found  in  mating  Kerry  sires  with 
common   animals   kept   in    semi-mountainous    regions,    with   a 
view  to  improving  their  milking  qualities. 

(2)  On  good  grazing  lands  it  would  seem  wise  to  main- 
tain larger  breeds. 

IX.  Breeding  qualities. 

(1)  These  are  of  the  first  order,  owing 

(2)  To  the  unartificial  nature  of  the  conditions  of  their 
environment. 

X.  Weak  points. 

(1)  The  chief  of  these  are  their  small  size  and  slowness 
in  maturing,  but 

(2)  In  both  respects  they  are  being  improved. 

XL     Compared  with  the  Jerseys. 

(1)  They  are  not  to  be  compared  to  the  Jerseys  in  the 
general  estimate  of  the  public,  in  general  adaptation  or  in  the 
field  that  lies  before  them  for  crossing  and  grading,  and  they 
are  not  equal  to  them  in  size  or  maturing  qualities,   though 
nearly  equal  in  the  quantity  of  the  milk  produced,  but 

(2)  They  are  far  ahead  of  Jerseys  in  vigor  of  constitution, 
in  ability  to  "rough  it"  under  adverse  conditions,  and  they  are 
something  ahead  in  easy  keeping  and  in  feeding  qualities  and 
in  the  ability  to  breed  with  unfailing  regularity. 


KERRY  CATTLE.  143 

PRINCIPAL    POINTS. 

In  the  absence  of  an  authorized  scale  of  points 
in  the  United  States  the  following  is  submitted : 

I.  Size — This  should  be  regulated  to  a  con- 
siderable degree  by  the  nature  of  the  environment. 

II.  General  Outline — The  body  is  essentially 
dairy  in  form,  though  not  of  the  most  pronounced 
type. 

III.  Head — Small,  inclining  to  fine,  tapering 
and  well  balanced  in  the  different  parts. 

(1)  Forehead,  wide. 

(2)  Nose,  fine  and  inclining  to  long. 

(3)  Muzzle,  fine. 

(4)  Nostrils,  placed  high  and  somewhat  open. 

(5)  Cheeks,  lean. 

(6)  Eyes,  mild,  full  and  lively. 

(7)  Horns,  rather  thick  at  base,  but  gently  tapering,  with 
black  tips,  and  coming  gracefully  forward  and  upward  with 
considerabl2  erection. 

(8)  Ears,  small  and  fine  and  rather  lively  in  movement. 

IV.  Neck — Straight,  fine,   inclining  to  deep, 
with  medium  abruptness  at  the  neck  vein. 

V.  Back — Straight  from  withers  to  tailhead. 

(1)  It  is  not  wide  at  the  withers,  and  is  but  moderately 
prominent  at  the  chine,  and 

(2)  It  slopes  down  considerably  away  from  the  sacrum. 

VI.  Foreqnarters — A   little   less   in   develop- 
ment proportionately  than  the  hindquarters. 

(1)  Shoulders,  smooth  and  relatively  deep,  but  not  broad. 

(2)  Chest,  wide. 

(3)  Breast,  fairly  deep  and  broad,  but  not  full. 

(4)  Brisket,  V-shaped. 

(5)  Forearm,  inclining  to  full. 

VII.  Barrel — Capacious   and   deep,   inclining 
to  round  more  than  to  flat. 

(1)  Ribs,  of  medium  spring  and  distinct  when  the  cows 
are  in  milk. 

(2)  Crops,  medium  in  fullness. 


144  THE    STUDY    OF    BREEDS. 

(3)  Fore  flank,  full. 

(4)  Hind  flank,  not  thick. 

(5)  Heart  girth,  good  for  the  size  of  the  animal  and  nearly 
equal  with  the  flank  girth. 

(6)  Underline,  a  little  depressed. 

VIII.  Hindquarters — Deep   and    of   medium 
development. 

(1)  Hips,  straight  on  the  side. 

(2)  Thighs,  inclining  to  light. 

(3)  Buttocks,  a  little  incurved. 

(4)  Pin  bones,  of  but  medium  distance  apart. 

(5)  Twist,  open  and  placed  somewhat  high. 

(6)  Tail,  long  and  fine. 

IX.  Udder — Between  oblong  and  rounded  in 
shape,  capacious  and  evenly  quartered,  with  teats  of 
good  size  and  placed  well  apart. 

X.  Milk  Veins — Large  and  long ;  very  promi- 
nent for  so  small  an  animal,  branched. 

XL  Skin — Fine,  soft,  unctuous  and  of  a  fine 
orange  tint  clearly  visible  at  the  muzzle,  eyes  and 
ears. 

XII.  Legs — Short,  not  coarse,  and  clean. 

XIII.  Color — The  color  most  in   favor  is  a 
rich  black  with,  in  some  instances   a  ridge  of  white 
along  the  back  and  a  white  streak  under  the  belly, 
but  some  are  black,  brown,  black  and  white  and 
brown  and  white. 

XIV.  General  Appearance — Tne  Kerry  is  a 
neat  little  creature,  almost  if  not  quite  as  handsome 
as  the  Jersey,  and  she  carries  in  her  appearance  that 
too  infrequent  combination  of  docility  and  sprightli- 
ness  of  movement. 

XV.  Compared  with  the  Jersey. 

(1)  The  Kerry  is  considerably  smaller  and  is  less  promi- 
nent at  the  angles. 

(2)  She  has  a  finer  muzzle,  stronger  and  more  upturned 
horns,  a  straighter  back  and  a  slightly  heavier  frame  for  her 
size,  and 

(3)  There  are  the  differences  in  color. 


• 


THE    DUAL-PURPOSE    BREEDS 


LECTURE  NO.   37. 


POLLED  DURHAM    CATTLE THEIR  ORIGIN   AND   HIS- 
TORY, CHARACTERISTICS  AND  PRINCIPAL  POINTS. 


ORIGIN    AND    HISTORY. 


I.  Polled  Durhams  originated  in  the  United 
States,  and  more  particularly  in  the  state  of  Ohio. 

(1)  The  development  of  this  breed  has  all  been  accom- 
plished within  the  last  two  or  three  decades,  and 

(2)  It  has  been  done  by  several  breeders  who  for  a  time 
worked  independently  of  one  another,   though  essentially  on 
the  same  lines. 

(3)  The  efforts  of  Dr.  W.  W.  Crane  of  Tippecanoe  City, 
O.,  to  popularize  the  breed  have  been  abundant  and  unceasing. 

II.  The  Polled  Durhams  have  come  from  two 
different  sources  of  ancestry. 

(1)  One  branch  has  been  established  through  the  crossing 
of  pure  Shorthorn  males  upon  selected  common  muley  cows. 

(2)  The  other  is  pure  Shorthorn  but  hornless. 

III.  The  following  details  relate  to  the  estab- 
lishment  of   the    Polled   Durhams   upon   a   muley 
foundation : 

(1)  Good  common  muley  cows  were   selected,   of  large 
form  and  good  milking  qualities. 

(2)  These  were  crossed  by  pure  Shorthorn  bulls,  red  in 
color. 

(3)  The  female  progeny  only  were  reared  for  a  time,  and 
of  these  only  such  as  were  hornless. 

(4)  When  possessed  of  75  per  cent  of  Shorthorn  blood, 
and  hornless,  they  were  considered  eligible  for  entry  in  the 
record,  but  the  standard  has  been  raised  at  certain  times,  as 
stated  below. 

10  145 


146  THE    STUDY    OF    BREEDS. 

IV.  The  following  details  relate  to  the  estab- 
lishment of  the  Polled  Durhams  upon  a  pure  Short- 
horn foundation. 

(1)  Recorded   Shorthorn  bulls  that  had  never  possessed 
horns  were  secured  by  different  breeders,  and  these  were  bred 
to  pure  Shorthorn  cows. 

(2)  Only  such  of  the  progeny  were  kept  to  breed  from 
as  were  hornless. 

V.  The  American  Polled  Durham  Breeders' 
Association  was  organized  in  Chicago  in  1889. 

(1)  Eight  persons  took  the  initiative  in  the  work,  all  of 
whom  had  been  engaged  for  some  time  previously  in  establish- 
ing the  breed. 

(2)  The  membership  at  the  end  of  1893  numbered  forty, 
and  included  residents  of  several  states. 

VI.  The  following  are  the  requirements  for 
registration  in  the  American  Herd  Book  of  Polled 

rham  cattle. 


(1)  Animals  for  registry  must  be  at  least  one  year  old. 

(2)  They  must  be  hornless. 

(3)  They  must  have  the  color  and  markings  characteristic 
of  the  Shorthorn. 

(4)  They  must  not  have  less  than  87  1-2  per  cent  of  Short- 
horn blood  after  1893,  93  3-4  per  cent  after  1896,  and  96  7-8 
per  cent  after  i8$g,  and  the  requisites  previously  mentioned. 

(5)  The  produce  of  animals  already  on   record   will  be 
recorded,   provided   they   conform   to  the   requirements   men- 
tioned in  i,  2  and  3,  also 

(6)  The  produce  of  any  bull  in  the  Polled  Durham  Herd 
Book,  with  the  same  requirements,  and 

(7)  The  produce  of  any  cow  in  the  Polled  Durham  reg- 
istry, when  by  a  bull  recorded  in  the  American  Shorthorn  Herd 
feook,  and  possessed  of  the  same  requirements. 

VII.  The  leading  Fair  Associations  were  slow 
to  give  recognition  to  Polled  Durham  cattle  in  their 
prize  lists,  but 

(1)  At  the  World's  Fair  in  Chicago  in  1893,  a  full  list 
of  premiums  was  offered  for  Polled  Durhams. 

(2)  The  grand  sweepstakes  prize  at  the  same  fair  open 
to    all    "general    purpose"    cattle,    was    won    by    the    Polled 
Durhams. 


POLLED   DURHAM    CATTLE.  147 

VIII.  The  future  of  Polled  Durhams. 

(1)  There  would  seem  to  be  a  bright  future  before  this 
breed  in  the  United  States  and  also  in  certain  other  countries 
possessed  of  the  requisite  adaptation,  since 

(2)  They  meet  the  growing  demand  for  cattle  with  all  the 
essential  characteristics  of  Shorthorns,  and  yet  without  horns. 

(3)  They   are   rich   in  the  blood   of   several   of  the   best 
strains  of  English  and  Scotch  Shorthorns,  and  many  of  them 
have  in  addition  the  renovating  influence  of  muley  foundation 
blood. 

IX.  Distribution  in  the  United  States. 

(1)  Polled    Durhams    have    been    recorded    from    about 
twenty  different  states. 

(2)  The  leading  centers  of  distribution  are  Indiana,  Illi- 
nois, Ohio,  Texas,  Michigan,  Pennsylvania,  Kentucky,  Tennes- 
see, Missouri,  Iowa  and  Wisconsin,  and  probably  in  the  order 
named. 

(3)  The  first  exportation  of  Polled  Durhams  was  made 
to  Argentina  from  the  herd  of  J.  H.  Miller,  Peru,  Ind.;  in  1894. 

X.  Registration  of  Polled  Durhams. 

(1)  But    one    volume    of   the    American    Polled    Durham 
Herd  Book  has  yet  been  issued,  and  it  was  published  in  1894. 

(2)  There  have  been  recorded  2100  animals,  of  which  850 
are  bulls  and  1250  cows. 


LEADING    CHARACTERISTICS, 

I.  The  characteristics  of  the  Polled  Durhams 
are  essentially  the  same  as  those  of  the  Shorthorns 
given  in  Lecture  No.  9. 

(1)  They  have  the     same  large  parallelogrammic  frames, 
and 

(2)  Like  the  Shorthorns  they  are  adapted  to  arable  locali- 
ties rich  in  food  production. 

II.  They  differ  in  the  following  essentials : 

(1)  More  attention  has  been  given  to  the  development  of 
their  milking  qualities,  and 

(2)  They  are   more   free   from   the   weaknesses   of  some 
highly  inbred  Shorthorn  families,  as,  for  instance,  shyness  in 
breeding. 


POLLED  DURHAM  CATTLE.  149 

PRINCIPAL    POINTS. 

I.  No  standard  scale  of  points  has  as  yet  been 
drawn  up  for  this  breed,  but 

(1)  These  are  essentially  the  same  as  in  the  Shorthorn, 

(2)  They  are  given  in  detail  in  the  scale  submitted  for 
Shorthorns  in  Lecture  No.   10. 

II.  They  differ  in  the  following  essentials : 

(1)  The  Polled  Durhams  are  hornless,  and 

(2)  They  do  not  carry  the  -beef  form  to  quite  the  same 
extent  as  Shorthorns,  since  more  attention  has  been  given  to 
the  development  of  their  milking  qualities. 


LECTURE  NO.   38. 


BROWN  SWISS  CATTLE THEIR  ORIGIN  AND  HISTORY, 

CHARACTERISTICS    AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  Switzerland  has  two  distinct  breeds  of  cat- 
tle, and  several  minor  breeds,  which  are  chiefly  the 
offshoots  of  these  two  parent  stems. 

(1)  One  of  these,  the  Berner  spotted,  a  large  and  heavy 
breed,  is  found  most  numerously  in  the  canton  of  Berne. 

(2)  The  other,  the  Brown   Schwytzer,  originated  in  the 
canton  of  Schwytz,  and  it  is  now  kept  numerously  in  many 
of  the  cantons  of  Switzerland. 

(3)  Both  breeds  have  been  refined  by  many  centuries  of 
careful  treatment  and  intelligent  breeding. 

II.  The   uniformity   which   characterizes   the 
Brown  Swiss  cattle  has  been  brought  about  by  a 
long  period  of  careful  breeding. 

(1)  The    government    gives    encouragement    to    careful 
breeding,  and  the  cattle  receive  the  best  of  care. 

(2)  Every  animal  of  the  breed  exhibited  at  Paris,  in  1878, 
was  awarded  a  prize,  but 

(3)  It  can  scarcely  be  said  that  marked  uniformity  in  type 
characterizes  the  breed  in  the  United  States. 

III.  Distribution  throughout  Europe. 

(1)  The  demand  for  Brown  Swiss  cattle  in  various  Euro- 
pean countries  has  been  greater  than  the  supply. 

(2)  They  stand  high  in  favor  in  nearly  all  countries  of 
Europe  to  which  they  have  been  exported,   but  the  greatest 
demand  for  them  has  come  from  Italy,  Germany  and  Russia. 

IV.  Exportation  to  the  United  States. 

(i)  The  first  importation  of  Brown  Swiss  cattle  was 
made  into  the  United  States  in  i86g^by  Henry  M.  Clark  of 
Belmont,  Mass. 


152  THE    STUDY    OF    BREEDS. 

(2)   Since  that  date  many  importations  have  been  made, 
and  more  especially  since  1882. 

V.  Organizations. 

(1)  The  interests  of  the  breed  are  protected  by  organiza- 
tion, both  in  Switzerland  and  the  United  States. 

(2)  The    American    Swiss    Cattle    Breeders'    Association 
was  formed  in  1880. 

VI.  Distribution  in  the  United  States. 

(1)  Some  animals  of  the  breed  are  found  in  almost  every 
state  in  the  Union  and  there  are  a  considerable  number  also 
in  Mexico. 

(2)  In  the  east  they  are  probably  most  numerous  in  Con- 
necticut;    in    the    middle    states,    Illinois;    and    in    the    west, 
Colorado. 

VII.  Registrations  in  the  United  States. 

(1)  Three  volumes  of  the  American  Brown  Swiss  Record 
have  been  issued,  the  first  of  which  appeared  in  1882. 

(2)  There  have  been  registered  2914  animals,  of  which 
1207  are  males  and  1707  females. 


LEADING    CHARACTERISTICS, 

I.  Popularity. 

(1)  Brown   Swiss  cattle  are  probably  the  most  popular 
cattle  in  Europe  among  continental  breeds. 

(2)  They  are  also  steadily  coming  into  favor  since  their 
introduction  into  the  United  States  and  Canada. 

(3)  This  result  is  unquestionably  based  on  merit,  since  no 
effort  has  been  made  to  boom  them. 

II.  Adaptability. 

(1)  Brown   Swiss  cattle  are  best  adapted  to  the   arable 
farm  where  beef  and  milk  are  both  sought  for. 

(2)  Their  strong,  vigorous  frames  enable  them  to  gather 
food  with  profit  where  some  breeds  not  so  heavy  would  prove 
less  profitable. 

III.  Relative  size. 

(i)   In  size  they  are  medium  to  large. 

(a)  The  weight  of  the  standard  cow  in  Switzerland  has 
been  put  at  1200  to  1300  pounds,  but 

(b)  As  the  size  is  much  affected  by  altitude,  on  the  higher 
elevations  the  average  weights  would  be  considerably  less. 


BROWN  SWISS  CATTLE.  153 

IV.  Milking  qualities^ 

(1)  Notwithstanding  the  strongly  built  frames  of  Brown 
Swiss   cattle   and   the    size   of  their   hams,   their   milk-giving 
qualities  average  well. 

(2)  The   milk    is   good    for   butter   production,    for   con- 
densing and  for  cheese-making,  and  it  is  excellent  for  calf- 
rearing. 

(3)  Their  docility  and  gentleness,  largely  the  outcome  of 
kind  treatment,  still  further  commend  them  for  the  dairy. 

V.  Early  maturing  qualities. 

(1)  These  are  but  medium. 

(2)  The  breeders  have  avoided  rather  than  sought  undue 
precocity. 

VI.  Grazing  qualities. 

(1)  These  are  of  a  high  order,  as  they  have  been  much 
grazed  in  their  original  home,  but 

(2)  The  larger  types  require  richer  and  more  level  pas- 
tures than  the  smaller. 

VII.  Feeding  qualities. 

(1)  The   cows   fatten   readily   when   dry,    and   the   steers 
grow  to  a  good  size  at  an  early  age  when  properly  fed. 

(2)  The  calves  especially  make  a  rapid  growth,  but 

(3)  The  strength  of  the  bone    detracts    somewhat  from 
their  feeding  value. 

VIII.  Value  in  crossing  and  grading. 

(1)  Brown    Swiss    cattle    are    particularly    valuable    for 
crossing  upon  common  animals   more  or   less   debilitated  by 
injudicious  breeding  and  over-artificial  treatment,  with  a  view 
to  infusing  renovating  power. 

(2)  The  cross-bred  steers  grow  with  great  vigor  and  at- 
tain heavy  weights  at  an  early  age,  but  they  are  not  quite  so 
smooth  as  the  progeny  of  some  of  the  distinctive  beef  breeds. 

IX.  Breeding  qualities. 

(1)  These  are  excellent. 

(2)  They  are  the  outcome  of  inheritance,  of  sensible  man- 
agement and  of  well  balanced  milking  qualities. 

(3)  They  do  not  breed  quite  so  young  as  some  breeds,  but 
they  continue  to  produce  to  a  ripe  old  age. 

X.  Weak  points. 


154  THE    STUDY    OF    BREEDS. 

(1)  They  would  seem  to  have  more  of  bone  than  is  neces-, 
sary,  and  they  are  somewhat  rough  at  the  shoulder  points  and 
sacrum. 

(2)  They  are  also  less  uniform  in  type  than  could  be 
desired. 

XL     Compared  with  Shorthorns. 

(1)  Shorthorns   are   much   better  known   in   the  United 
States,  are  larger  and  smoother  in  frame,  mature  a  little  earlier 
and  produce  a  more  valuable  carcass  of  beef. 

(2)  The  Brown  Swiss  are  more  uniformly  good  milkers, 
are  ahead  in  average  ruggedness  and  have  something  of  a  lead 
over  the  Shorthorns  in  grazing  and  breeding  qualities. 

STANDARD    POINTS. 

I.     The  following  scale  of  points  was  drawn  up 
by  the  Brown  Swiss  Cattle  Association  in  America : 

POINTS 

(1)  Head — Medium  size  and  rather  long    .         .        .2 

(2)  Face — Dished,  broad  between  the  eyes  and  nar- 

row between  the  horns       ......        2 

(3)  Ears — Of  a  deep  orange  color  within     .         .         .1 

(4)  Nose — Black,  square,  and  with  the  mouth  sur- 

rounded by  a  light,  meal  colored  band,  tongue 
black 2 

(5)  Eyes — Full  and  placid     ......     I 

(6)  Horns — Rather  short,  flattish  and  regularly  set 

with  black  tips 5 

(7)  Neck — Straight,  rather  long  and  not  too  heavy 

at  shoulders    ........     4 

(8)  Chest — Broad  and  deep       .....        4 

(9)  Back — Level  to  the  setting  on  of  tail  and  broad 

across  the  loin 6 

(10)   Barrel-hooped — Broad  and  deep  at  flank  .        .  8 

(n)  Hips — Wide  apart,  rump  long  and  broad     .         .  4 

(12)  Thighs — Wide,   with  heavy  quarters        .         .  4 

(13)  Legs — Short  and  straight  with  good  hoofs  .         .  4 

(14)  Tail — Slender,  pliable,  not  too  long,  with  good 
switch    .........  4 

(15)  Hide— Thin  and  movable 3 

(16)  Color — Shades  from  dark  brown  to  light  brown 

and  at  some  seasons  of  the  year  gray;  slight 
splashes  of  white  near  udder  not  objectionable; 
light  stripe  along  back  .....  6 

(17)  Hair  Between  Horns — Light,  not  reddish.  (No  points.) 

(18)  Fore  Udder — Full  in  form  and  carried  far  for- 

ward on  the  abdomen  .  10 


BROWN  SWISS  CATTLE.  155 

(19)  Hind  Udder — Not  too  deeply  hung,  full  in  form 

and  well  up  behind 10 

(20)  Teats — Rather  large,  set  well  apart  and  hanging 
straight  down         .......  5 

(21)  Milk  Veins — Prominent 4 

(22)  Escutcheon— High  and  broad  and  full  in  thighs  .  7 

(23)  Disposition — Quiet  and  good-natured      .        .  4 

Perfection 100 

(24)  In  judging  bulls  and  heifers  omit  Nos.  18,  19 
and  20,  and  for  color  they  should  be  dark  brown. 

II.  Additional   particulars   submitted   though 
not  given  in  the  above  scale  of  points : 

(1)  Poll,  in  many  instances  broad  and  always  fringed  with 
long  and  abundant  hair. 

(2)  Horns,  fair  amount  of  outward  and  upward  curve. 

(3)  Dewlap,  usually  present  more  or  less. 

(4)  Breast,  of  medium  fullness. 

(5)  Brisket,  wide  but  inclining  to  the  V  shape. 

(6)  Withers,  possessed  of  medium  width. 

(7)  Back,  usually  prominent  at  the  sacrum  and  tailhead 
and  slanting  away  somewhat  from  sacrum  downward  toward 
outside  of  hips. 

(8)  Tailhead,  often  strong. 

(9)  Hide,  thicker  than  in  some  breeds. 

III.  General    Appearance — They    are    some- 
what  plainer   in   form,   but   evidence   contentment, 
strength  and  capacity  and  there  is  an. attractiveness 
about  the  uniformity  of  their  markings. 

IV.  Compared  with  Shorthorns. 

(1)  Brown  Swiss  cattle  are  not  quite  so  large  nor  mas- 
sive, but  they  are  stronger  in  bone  and  limb. 

(2)  They  are  somewhat  longer  in  the  head,  larger  and 
stronger  in  the  horn,  more  fringed  at  the  poll,  less  rounded  in 
the  breast  and  more  V-shaped  in  the  brisket. 

(3)  They   are    more    prominent    at    the    shoulder    points, 
sacrum  and  tailhead  and  have  a  thicker  and   richer  colored 
hide. 

(4)  There  are  also  the  differences  in  color  markings. 


LECTURE  NO.  39. 


RED   POLLED   CATTLE THEIR   ORIGIN   AND   HISTORY, 

CHARACTERISTICS    AND     STANDARD  POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Red  Polled  cattle  are  the  outcome  of 
the  amalgamation  of  two  types  which  inhabited  the 
counties  of  Norfolk  and  Suffolk  respectively. 

(1)  The   former   of   these,    which   was   the   smaller,    was 
usually  of  a  blood-red  color,  except  the  head,  which  was  mot- 
tled,  and  it  was  possessed  of  fair  milking  and  beef-making 
properties. 

(2)  The  latter  had  more  of  the  dairy  form,  and  was  origi- 
j   nally  a  sort  of  mouse  dun  in  color,  but 

(3)  The  colors  in  both  were  more  or  less  broken  far  on 
into   the   present   century,   although   a   whole   red   continually 
grew  into  favor. 

(4)  Both  types  were  polled  and  both  have  been   freely 
inter-crossed  for  more  than  a  century. 

(5)  They  have  been  recognized  as  one  breed  since  the 
year  1846. 

II.  Other   breeds,    as    the    Galloways,    West 
Highland  cattle  and  Shorthorns,  have  to  some  extent 
been  used  in  crossing  upon  the  Red  Polls. 

(1)  A  dark  nose,  which  occasionally  appears,  would  seem 
to  indicate  Galloway  blood,  but 

(2)  These  crosses,  introduced  many  years  ago,  have  prob- 
ably played  an  unimportant  part  in  the  improvement  of  the 
breed. 

III.  Improvement   has   been   chiefly  brought 
about  by  a  most  rigorous  selection,  breeding  to  a 
certain  standard,  improved  care  and  liberal  feeding. 

156 


158  THE    STUDY    OF    BREEDS. 

(1)  It  began  early  in  the  century,  but  was  not  rapid  until 
the  recognition  of  the  Norfolk  and  Suffolk  types  as  one  and 
the  same  breed,  in  1846,  and 

(2)  It  has  been  more  general  than  local  in  character. 

IV.  In  Britain  the  breeding  of  Red  Polls  is 
still  largely  confined  to  the  counties  of  Norfolk  and 
Suffolk. 

(1)  This  is  partly  owing  to  the  decimation  of  the  breed 
by  rinderpest  several  years  ago. 

(2)  And  partly  to  the  comparatively  recent  period  during 
which  they  have  been  prominently  before  the  general  public. 

V.  Extension  to  other  countries. 

(1)  Polled  cattle  from  Suffolk  were  introduced  into  Vir- 
ginia,   and   probably    some   other    states,    fully   two   centuries 
ago,  but 

(2)  The    first    regular    importation    of    Red    Polls    into 
the  United  States  in  their  improved  form  was  made  by  Gilbert 
F.  Tabor  of  Patterson,  N.  Y.,  in  1873. 

(3)  They  have  also  b§en  exported  in  considerable  num- 
bers to  Ireland,  Canada,  Australia  and  New  Zealand. 

VI.  Organizations. 

(1)  Associations  have  been  formed  both  in  England  and 
America  to  promote  the  interests  of  the  breed. 

(2)  The  Red  Polled  Cattle  Club  of  America  was  formed 
in  1883. 

VII.  Herd  books. 

(1)  Sixteen   volumes   of  the   English   Red    Polled   Herd 
Book  have  been  published,  the  first  of  which  appeared  in  1874. 

(2)  Vol.  i  of  the  American  Red  Polled  Herd  Book,  which 
appeared  in  1887,  is  a  condensation  of  the  first  six  volumes  of 
the   English   book  and   subsequent   volumes   are  the   same   in 
their  registrations. 

(3)  These  books  contain  all  the  recorded  Red  Polls  in 
the  world,  and 

(4)  In  registering,  a  tribal  letter  is  given  to  the  cattle  of 
each  herd  or  neighborhood,  for  convenience  in  tracing  tribal 
history. 

VIII.  Distribution  of  Red  Polls  in  the  United 
States. 

(i)  They  are  now  registered  from  nearly  all  the  states 
of  the  Union,  and 


RED  POLLED  CATTLE.  159 


(2)  They  are  most  numerously  kept  in  the  states  of  Illi- 
nois, Wisconsin,  Michigan,  Ohio,  Kansas  and  Texas,  and  prob- 
ably in  the  order  named. 

IX.     Registration  in  the  United  States. 

(1)  This   is   not   easily   ascertained   because   of  the   dual 
nature  of  the  registrations. 

(2)  There  have  been  registered  in  England  and  America 
21,172  animals,  of  which  6753  are  bulls  and  14,419  cows. 

LEADING    CHARACTERISTICS. 

I.  Popularity. 

(1)  If  numbers  in  proportion  to  recent  introduction  are 
taken  as  the  gauge  of  popularity,  Red  Polls  are  probably  the 
most  popular  at  present  of  the  purely  dual-purpose  breeds  in 
the  United  States,  and 

(2)  That  popularity  would  seem  to  be  increasing  in  an 
accelerated  ratio. 

II.  Adaptability. 

(1)  The  medium-sized  bodies  and  the  inherited  influences 
arising  from  environment  adapt  the  Red  Polls  in  an  eminent 
degree  to  average  arable  conditions,  and 

(2)  The   same   inheritance   best   adapts   them   to   equable 
climates,  although  they  will  doubtless  thrive  in  more  severe 
climates  as  well  as  many  other  breeds. 

III.  Relative  size. 

(1)  In  size  Red  Polls  stand  about  midway  between  the 
Shorthorns  and  the  Devons. 

(2)  The  average  weight  of  mature  cows  would  be  about 
1200  to  1250  pounds. 

IV.  Milking  qualities. 

(1)  The  Red  Polls  are  more  uniform  and  persistent  in 
their  milking  qualities  than  many  other  breeds. 

(2)  The  milk,  like  the  breed  itself,  has  a  happy  equilib- 
rium in  its  qualities,  but 

(3)  The  teats  are  in  some  instances  over-large. 

V.  Early  maturing  qualities. 

(1)  In    early    maturity    they    rank    a    little    better    than 
medium. 

(2)  As  a  breed  they  have  not  been  forced,  when  young,  to 
the  injury  of  their  breeding  qualities. 


l6o  THE    STUDY    OF    BREEDS. 

VI.  Grazing  qualities. 

(1)  These,  too,  are  of  the  middle  zone  order. 

(2)  They  are  most  at  home  where  food  is  plentiful,  but 
can  probably  gather  the  same  better  than  their  heavier  rivals. 

VII.  Feeding  qualities. 

(1)  In  no  breed  perhaps  is  the  tendency  so  strong  to  pro- 
duce abundantly  when  in  milk  and  at  the  same  time  to  fatten 
rapidly  when  dry. 

(2)  The  steers,  though  of  good  fair  size,  fatten  smoothly 
and  cheaply,  kill  well  and  make  an  excellent  quality  of  beef. 

VIII.  Value  in  crossing  and  grading. 

(1)  Red  Polls  are  highly  adapted  for  being  crossed  upon 
common  stocks  to  improve  them,  both  in  form  and  utility. 

(2)  The  progeny  have   a  close   resemblance  to  the   Red 
Polls  in  form,  appearance  and  qualities. 

IX.  Breeding  qualities. 

(1)  These  are  at  least  medium. 

(2)  As  with  all  other  breeds  they  are  much  affected  in 
this  respect  by  artificial  conditions. 

X.  Weak  points. 

(1)  More  uniformity  would  be  desirable  in  breeding  them, 
and 

(2)  A  little  more  of  heart  girth  and  uniformity  in  size 
and  setting  of  teats. 

XL     Compared  with  Shorthorns. 

(1)  Red  Polls  are  not  nearly  so  well  known  or  distributed 
as  Shorthorns,  and  they  are  considerably  less  in  size. 

(2)  They  are  more  even  in  milk  production  and  are  better 
adapted  to  produce  steers  of  the  "pony"  order. 

(3)  In  other  respects  their  characteristics  are  not  far  dif- 
ferent. 

STANDARD    POINTS. 

I.  The  following  is  the  only  authorized  scale 
of  points  for  Red  Polled  cattle  sanctioned  by  the 
American  Red  Polled  Cattle  Club: 

(i)  Essentials. 

>  (a)  Color,  red ;  the  tip  of  the  tail  and  the  udder  may  be 
white ;  the  extension  on  the  udder  a  few  inches  along  the  inside 
of  the  flank,  or  a  small  white  spot  or  mark  on  the  under  part 


RED  POLLED  CATTLE.  l6l 

of  the  belly  by  the  milk  veins  shall  not  be  held  to  disqualify 
the  animal  whose  sire  and  dam  form  part  of  an  established 
herd  of  the  breed,  or  answer  all  other  essentials  of  this  stand- 
ard description. 

(b)  Form;  there  should  be  no  horns,  slugs  or  abortive 
horns. 

(2)  Points  of  a  Superior  Animal. 

(a)  Color,  a  deep  red,  with  udder  of  the  same  color,  but 
the  tip  of  the  tail  may  be  white. 

(b)  Nose,  not  dark  or  cloudy. 

II.  The  following  notes  are  appended  to  the 
above  very  incomplete  description  of  so  excellent  a 
breed : 

(1)  Size — Medium,  inclining  to  large. 

(2)  General  Outline — Parallelogrammic  form. 

(3)  Head — Neat,  clean,  inclined  to  fine,  polled  and  promi- 
nent at  the  poll. 

(a)  Nose,  somewhat  fine  and  a  little  long. 

(b)  Muzzle,  flesh-colored. 

(c)  Nostrils,  open. 

(d)  Eyes,  full,  clear  and  well  apart,  with  a  little  dish  be- 
tween-them. 

(e)  Ears,  a  little  long  and  thin  and  pointed  upward  and 
outward. 

(4)  Neck — A* little  long  and  inclining  to  fine. 

(a)  Neat    at    junction    with    the    head,    guarding    against 
dewlap. 

(b)  Widening  development  at  neck  vein,  but  not  massive. 

(5)  Back — Wide,  particularly  at  the  loin,  and  straight. 

(a)  Withers,  medium  to  wide. 

(b)  Too  much  prominence  at  hook  points  to  be  guarded 
against. 

(6)  Forequarters — Nearly  evenly  developed  with  the  hind- 
quarters, but  not  massive. 

(a)  Shoulders,  fairly  large,  smooth,  sloping  gradually  up- 
ward and  forward. 

(b)  Chest,  wide,  especially  through  the  lower  half. 

(c)  Breast,  wide,  deep  and  fairly  full. 

(d)  Brisket,  between  V-shaped  and  rounded,  and  wide. 

(e)  Forearm,  of  medium  development. 

(7)  Body — Large,     somewhat     long,     especially     in     the 
females,  and  capacious. 

(a)  Ribs,    at   least   moderately   outward   and   rounded   in 
spring  and  coming  well  down. 

(b)  Slackness  at  crops  and  fore  flank  to  be  guarded  against. 

(c)  Hind  flank,  coming  well  out  and  well  downward,  but 
only  moderately  thick. 

II 


1 62  THE    STUDY    OF    BREEDS. 

(d)  Deficient  heart  girth  is  to  be  guarded  against. 

(e)  Underline,  nearly  straight. 

(8)  Hirld quarters — Long,  deep  and  wide. 

(a)  Straight  rather  than  full. 

(b)  Thighs  of  medium  development. 

(c)  Buttock,  straight,  square,  rather  than  rounded. 

(d)  Pin  bones,  wide,  but  not  prominent. 

(e)  Twist,  medium. 

(f)  Escutcheon,  wide  and  pronounced. 

(g)  Tail,  long  and  fine  rather  than  coarse. 

(9)  Udder — Capacious,  not  high  nor  pendulous  and  nicely 
quartered. 

(a)  Not  fleshy,  but  glandular. 

(b)  Unduly  large  teats  to  be  guarded  against. 

(10)  Milk  Veins — Large,  coming  well  forward,  branched 
and  milk  wells  well  defined. 

(n)  Skin — Medium  in  fineness,  pliant,  flexible  and  unc- 
tuous and  covered  with  soft  hair. 

(12)  Legs — Medium  in  length,  fine  rather  than  coarse, 
clean  and  placed  wide  apart. 

III.  General  Outline — Red  Polls  are  a  neat, 
trim  and  active  breed  of  cattle,  with  clean  cut  outline 
and  much  uniformity  of  color. 

IV.  Compared  with  Shorthorns. 

(1)  Red   Polls   are   considerably  smaller,   somewhat  less 
angular,  and  less  broad  throughout. 

(2)  They  are  somewhat  finer  in  head,  neck  and  limb. 

(3)  They  have  more  marked  development  of  milk  veins, 
and 

(4)  The  differences  in  horn  development  and  in  color. 


LECTURE  NO.   40. 

DEVON     CATTLE THEIR     ORIGIN     AND     HISTORY. 

I.  The  Devons  are  one  of  the  most  ancient 
and  pure  of  the  distinct  breeds  of  cattle  found  in 
Great  Britain. 

(1)  They  belong  to  the  middle  horned  class,  and  are  sup- 
posed to  be  descended  from  the  same  aboriginal  breed  as  the 
Herefords  and  the  Sussex. 

(2)  The  most  ancient  records  tend  to  show  that  they  have 
been  bred  without  admixture  from  time  immemorial,  in  parts 
of  Devonshire  and  Somerset. 

II.  They  now  occupy,  with  little  exception, 
the  whole  of  the  district  from  Dartmoor  forest  to 
the  Bristol  channel,   and   from  West   Somerset  to 
Cornwall. 

(1)  Good  herds  of  the  breed  were  established  early  in  the 
century  in  the  shires  of  Leicester,  Gloucester  and  Shropshire, 
and  in  some  other  parts  of  England. 

(2)  Individual  herds  have  also  been  established  at  various 
other  points  in  England  and  in  Ireland,  but  not  to  the  extent 
of  becoming  the  prevailing  breed,  and 

(3)  Where  they  were  supplanted  for  a  time  in  the  south 
of  England  by  other  breeds,   as   Shorthorns   and   Herefords, 
they  are  again  regaining  the  ground  lost. 

III.  Of  all  the  British  breeds  they  had  the 
greatest  reputation  as  grazers  a  century  ago,  hence 

(1)  The  precedence  given  them  in  the  prize  lists  of  the 
Smithfield  Cattle  Club,  and  of  the  Bath  and  West  of  England 
Society. 

(2)  At  that  time  the   North   Devon   was   considered  the 
breed  par  excellence  for  small  bones  and  high  quality. 

(3)  They  were  also  very  popular  as  oxen,  owing  to  their 
activity,  combined  with  their  staying  powers. 

IV.  It  cannot  be  said  that  the  name  of  any 
one  person  stands  out  supremely  conspicuous  as  the 
great   improver   of   Devons,    as   improvement   was 

163 


DEVON    CATTLE.  165 

effected  by  a  number  of  persons  working  simultane- 
ously and  more  or  less  in  concert. 

(1)  Prominent  among  the  early  improvers  stand  the  names 
of  Francis  Quartly  of  Champson,  Holland ;  John  T.  Davy  of 
Rose  Ash ;  Walter  Farthing  of  Stowey  Court,   Bridgewater ; 
and  the  Earl  of  Leicester  of  Holkham,  Leicestershire. 

(2)  In   several   instances  Devons  have  been  bred  in  the 
same  families  for  at  least  150  years. 

V.  The  high  prices  paid  for  meat  early  in  the 
century,  while    the    wars    with    France    continued, 
tempted  many   breeders    to    part    with    their    best 
animals. 

(1)  This  led  to  a  lowering  of  the  average  standard  of 
excellence  in  many  herds,  but 

(2)  The    equilibrium    has    again    been    restored,    largely 
through   the   establishment   of   agricultural    societies   and   the 
demand  for  good  breeding  stock. 

VI.  Devon  cattle  were  early  distinguished  as 
North   and    South    Devon   respectively,    the   latter 
variety  being  also  known  as  South  Hams  and  Som- 
ersets. 

(1)  The  North  Devon  was  the  smaller  variety,  their  coat 
was  softer  and  more  curly,  and  they  were  more  distinguished 
for  their  fleshing  properties. 

(2)  The   South   Devons,   supposed  to  contain   a   dash  of 
Guernsey  blood,   were  of  larger  size  and  of  coarser  appear- 
ance, and  were  more  distinguished  for  milk  production. 

(3)  These  have  been   so  intercrossed   in  many  instances 
as  to  obliterate  the  distinguishing  marks  of  the  two  classes. 

VII.  Exportation  to  the  United  States. 

(1)  The   first    well    authenticated    importation    of   Devon 
cattle  was  made  into  the  United  States  by  Robert  Patterson  of 
Baltimore,  Md.,  in  1817. 

(2)  They  came  from  the  herd  of  the  Earl  of  Leicester, 
Holkham,  and  a  very  large  number  of  the  Devons  now  in  the 
United  States  trace  to  this  importation. 

(3)  From  1817  onward,  importations  have  been  frequent 
until  quite  recently. 

VIII.  Exportation  to  other  countries. 

(i)  Devons  were  imported  somewhat  freely  into  Ontario, 
Can.,  shortly  after  the  middle  of  the  century,  but  they  have 
not  prevailed  to  any  considerable  extent  in  that  country. 


1 66  THE    STUDY    OF    BREEDS. 

(2)  They  have  also  been  introduced  into  Jamaica,  Mexicov 
the  Cape  of  Good  Hope,  Australia  and  New  Zealand. 

IX.  Herd  books. 

(1)  The  first  volume  of  the  English  Devon  Herd  Book, 
edited  by  J.  Tanner  Davy,  was  published  in  1851. 

(2)  The  first  volume  of  the  American  Devon  Herd  Book 
was  published  in  1863. 

(3)  The  first  volume  of  the  American  Devon  Record  was 
published  in  1881. 

(4)  Registrations    are    also    kept    in    Ontario    and    Nova 
Scotia. 

X.  Distribution  in  the  United  States. 

(1)  Devons  are  kept  in  every  state  in  the  Union,   save 
North    Dakota,    Washington,    Wyoming,    New    Mexico    and 
Arizona,  hence, 

(2)  They  are  more  generally  distributed  than  any  breed 
largely  devoted  to  meat  making  except  the  Shorthorns. 

(3)  They  arc  most  numerous  in  the  states  of  Ohio,  Penn- 
sylvania,  New  York,   Connecticut,   Massachusetts,   Wisconsin, 
Illinois  and  Texas,  and  probably  in  the  order  named. 

XL     Registration  in  the  United  States. 

(1)  Six   volumes   of  the   American    Devon   Record  have 
been  issued. 

(2)  There  have  been   recorded   18,843  animals,  of  which 
6902  are  bulls  and  11,941  are  cows. 


LECTURE  NO.  41. 

DEVON    CATTLE THEIR   LEADING   CHARACTERISTICS. 

I.  Popularity. 

(1)  In  all-round  popularity  the   Devons  occupy  a  place 
not  higher  than  medium. 

(2)  Their  want  of  size  is  against  them  in  rich  pastoral 
and  arable  sections,  and 

(3)  Their  qualities  being  only  medium  in  the  dairy,  they 
are  not  often  preferred  to  the  distinctive  dairy  breeds  for  dairy 
uses,  while 

(4)  It  is  probably  true  that  less  effort  has  been  made  to 
popularize  them  than  in  the  case  of  other  breeds  introduced 
somewhat  early. 

II.  Adaptability. 

(1)  The  relatively  small  bodies  of  the  Devons  and  their 
active  habits  and  good  grazing  qualities  adapt  them  to  locali- 
ties where  the  land  is  broken,  and  the  soil  possessed  of  but 
moderate  fertility,  and 

(2)  Their   fair   milking  qualities   fit  them   for   situations 
where  the  arable  portions  of  the  land  are  small  in  proportion 
to  the  pastoral,   and  where  at  the  same  time  the   system  of 
husbandry  is  of  the  mixed  order. 

(3)  They  are  also  better  adapted  to  warm  latitudes  than 
the  heavier-bodied  breeds. 

III.  Relative  size. 

(1)  In  size  they  are  considerably  less  than  the  Shorthorn 
and  Hereford,  less  than  the  Polled  Aberdeen,  and  something 
less  than  the  Sussex  and  Galloway,  but 

(2)  The   size   is   largely   dependent   upon  the   strain,   the 
pasture,  the  breeding  and  the  care. 

IV.  Milking  qualities. 

(i)   Devons    are   noted    rather    for   the   quality   than   the 
quantity  of  their  milk. 

^  (2)  Their  symmetry  of  form,  their  proverbial  docility, 
their  well-shaped  udders,  their  medium-sized  teats,  and  their 
good  butter  making  properties  all  tend  to  make  them  favorites 
in  the  dairy  under  the  conditions  of  adaptation  named  above. 

167 


1 68  THE    STUDY    OF    BREEDS. 


V.     Early  maturing  qualities, 

(1)  In  this  respect  they  are  fair,  but  probably  not  quite 
the  equal  of  some  of  the  heavier  breeds  that  have  been  more 
forced  in  feeding,  and  yet 

(2)  Their    neat,    pony-like    frames    will    mature    quickly 
with  good  keep. 

.  VI.     Grazing  qualities. 

(1)  The  grazing  qualities  of  Devons  are  of  the  first  order, 
owing 

(2)  To  their  muscularity,  their  activity,  and  to  the  inheri- 
tance of  the  grazing  habit. 

(3)  They  readily  obtain  a  good  livelihood  on  lands  where 
the  heavy-bodied  breeds  would  probably  fail,  and  when  food 
is  plentiful  they  fatten  quickly. 

VII.  Feeding  qualities. 

(1)  They  feed  quickly  in  the  stall,  and  make  good  gains 
in  proportion  to  the  food  consumed,  but 

(2)  They  cannot  stand  forcing  for  so  long  a  period  as 
some  of  the  other  breeds. 

(3)  They  lay  on  flesh  evenly  and  smoothly,  hence  they 
are  not  given  to  patchiness. 

(4)  The  quality  of  the  meat  is  excellent,  and  in  the  mar- 
kets of  Great  Britain  it  fetches  prices  nearly  as  high,  and,  in 
some  instances,  quite  as  high  as  those  paid  for  Galloway  and 
West  Highland  beef. 

(5)  The  meat  is  nicely  veined  and  marbled,  and  is  well 
flavored,  juicy,  and  of  prime  quality. 

(6)  A  large  proportion  of  roast  meat  is  furnished,  and 
the  offal  is  small  in  proportion  to  the  weight  of  the  carcass. 

VIII.  Value  in  crossing  and  grading. 

(1)  Devons  are  highly  prepotent,  owing  to  their  inherent 
vigor  and  to  the  long  period  during  which  they  have  been  bred 
pure. 

(2)  They  should  answer  well  for  crossing  upon  common 
stocks  where  the  aim  is  to  improve  their  easy  keeping  qualities 
without  impairing  their  butter  producing  powers. 

(3)  Such  crossing  should  be  confined  within  the  limits  of 
adaptability  suitable  to  the  successful  rearing  of  pure  Devons. 

(4)  The  grades   from  Devons   are   well   adapted  to  the 
home  market,  as  they  may  be  fattened  at  any  age. 

IX.  Breeding  qualities. 

(i)  The  natural  conditions  under  which  Devons  are  kept 
are  favorable  to  the  development  and  maintenance  of  good 


DEVON    CATTLE.  1 69 

breeding  qualities,  hence  we  find  those  possessed  by  them  in 
at  least  a  fair  degree. 

(2)   Many  of  the  females  breed  to  an  advanced  age,  as, 
like  all  the  grazing  breeds,  they  are  noted  for  their  longevity. 

X.     Weak  points. 

(1)  Their  lack  of  size,  which  renders  them  less  suitable 
for  exportation  for  beef. 

(2)  Their  lack  of  supreme  dairy  qualities,  which  circum- 
scribes the  field  of  their  adaptability  in  dairying. 

XL     Compared  with  Shorthorns. 

(1)  Devons  are  not  nearly  equal  to  Shorthorns  in  general 
popularity  and  in  size;  they  are  also  behind  them  in  all-round 
adaptability,    and   are   not   quite   equal   to   them   in    maturing 
qualities,  in  feeding  qualities,  and  in  the  extent  of  the  field 
within  which  they  are  useful  for  crossing. 

(2)  In  milking  qualities  they  are  not  far  different. 

(3)  In  grazing  qualities,  in  the  quality  of  the  meat,  and 
in  breeding  qualities  they  have  a  decided  lead. 


LECTURE  NO.  42. 

DEVON    CATTLE THEIR    STANDARD    POINTS. 

I.     The  following-  scale  of  points  was  adopted 
by  the  American  Devon  Cattle  Club  in  1886: 


FOR  cows. 

COUNTS 

(1)  Head— Moderately  long,  with  a  broad,  indented 

forehead,  tapering  considerably  toward  the  nos- 
trils ;  the  nose  of  a  flesh  color,  nostrils  high  and 
open,  the  jaws  clean,  the  eye  bright,  lively  and 
prominent,  and  surrounded  by  a  flesh-colored 
ring;  throat  clean,  ears  thin,  the  expression 
gentle  and  intelligent ;  horns  matching,  spread- 
ing and  gracefully  turned  up,  of  a  waxy  color, 
tipped  with  a  darker  shade  .  .  .  .  .8 

(2)  Neck — Upper  line  short,  fine  at  head,  widening 

and  deep  at  withers  and  strongly  set  to  the 
shoulder 4 

(3)  Shoulders — Fine,  flat  and  sloping,  with  strong 

arms  and  firm  joints      ......     4 

(4)  Chest — Deep,  broad,  and  somewhat  circular  in 
character     ........        8 

(5)  Ribs — Well   sprung  from  the  backbone,   nicely 

arched,  deep,  with  flanks  fully  developed     .         .     8 

(6)  Back—  Straight  and  level   from  the  withers  to 

the  setting  on  of  the  tail,  loin  broad  and  full," 
hips  and  rump  of  medium  width,  and  on  a  level 
with  the  back  .......  16 

(7)  Hindquarters — Deep,  thick  and  square        .         .     8 

(8)  Udder — Not  fleshy,  coming  well  forward  in  line 
with  the  belly  and  well  up  behind;  teats  mod- 
erately large  and  squarely  placed     ...       20 

(9)  Tail — Well    set   on  at   a   right   angle   with   the 
back,  tapering,  with  a  switch  of  white  or  roan 
hair,  and  reaching  the  hocks        ....     2 

(10)  Legs — Straight,  squarely  placed  when  viewed 
from  behind,  not  to  cross  or  sweep  in  walking, 
hoof  well  formed  .  .  .  .  .  .  4 

170 


DEVON    CATTLE. 

(n)  Skin — Moderately  thick  and  mellow,  covered 
with  an  abundant  coat  of  rich  hair  of  a  red 
color ;  no  white  spot  admissible,  except  the 
udder  .........  8 

(12)  Size — Minimum  weight  at  three  years  old,  1000 

pounds         ..-'......        2 

(13)  General   Appearance — As    indicated   by    stylish 

and  quick  movement,  form,  constitution  and 
vigor,  and  the  underline  as  nearly  as  possible 
parallel  with  the  line  of  the  back  ....  8 

Perfection 100 

FOR    BULLS. 

COUNTS 

(1)  Head — Masculine,  full  and  broad,  tapering  to- 

ward the  nose,  which  should  be  flesh-colored; 
nostrils  high  and  open,  muzzle  broad,  eyes  full 
and  placid  and  surrounded  with  flesh-colored 
ring,  ears  of  medium  size  and  thickness ;  horns 
medium  size,  growing  at  right  angles  from  the 
head,  or  slightly  elevated,  waxy  at  base,  tipped 
with  a  darker  shade 10 

(2)  Cheek — Full  and  broad  at  root  of  tongue,  throat 
clean        .........     2 

(3)  Neck — Of  medium  length  and  muscular,  widen- 

ing from  the  head  to  the  shoulders,  and 
strongly  set  on 4 

(4)  Shoulders — Fine,  flat,  sipping  and  well  fleshed, 

arms  strong  with  firm  joints        .         ...     6 

(5)  Chest — Same  as   in   female  10 

(6)  Ribs — Same   as   in    female     .         .         .         .         .10 

(7)  Back — Same  as  in  female  .....       20 

(8)  Hindquarters — Same  as  in  female         .         .         .12 

(9)  Tail — Same  as  in   female  .....        2 
(10)  Legs — Short,  then  same  as  in  fern  i!  2  .         .         .4 
(n)  Skin — Moderately   thick   and    mellow,    covered 

with  an  abundant  coat  of  rich  hair  of  a  red 
color;  no  white  spot  admissible  unless  around 
the  purse  ........  8 

(12)  Size — Minimum  weight  at  three  years  old  1400 

pounds    4 

(13)  General  Appearance — Same  as  in  female        .        8 

Perfection 100 

II.     Additional   particulars   submitted  though 
not  given  in  the  above  scale : 


THE    STUDY    OF    BREEDS. 

(1)  Horns,  somewhat  of  the  semi-spiral  upward  and  out- 
ward curvature  in  the  female. 

(2)  Withers,  of  medium  width. 

(3)  Breast,  full  and  somewhat  rounded. 

(4)  Brisket,  between  the  V-shape  and  round. 

(5)  Forearm,  full  and  neat. 

(6)  Crops,  full. 

(7)  Hooks  and  pin  bones,  not  prominent. 

(8)  Thighs,  full  and  straight. 

(9)  Twist,  full  rather  than  open. 
(10)   Milk  veins,  well  developed. 

(n)   Limbs,  inclining  to  fine  and  clean. 
'  (12)   Shape,  parallelogrammic. 

III.  General  Appearance — In  general  appear- 
ance the  Devon  is  neat,  smooth,  tidy  and  graceful  in 
form  and  movement. 

IV.  Compared  with  Shorthorns. 

(1)  Devons   are   smaller   in    form  and   limb,   less   broad 
throughout  and  less  massive. 

(2)  They  are  finer  in  the  muzzle,  more  spiral  and  elevated 
in  horn   curve  and   longer  in  the  horns   and   something  less 
prominent  at  the  angles. 

(3)  They  are  more  active  and  sprightly  in  movement,  and 

(4)  There  are  the  differences  in  color. 

V.  Compared  with  Red  Polls. 

(1)  They  are  a  little  smaller  and  somewhat  more  tidy  in 
form  and  limb,  and 

(2)  They  are  more  rounded  in  the  breast,  have  a  more 
arched  spring  of  rib  and  a  rather  more  pronounced  beef  form. 


PART  II 


BREEDS  OF  SHEEP 


LECTURE  NO.   i. 

SHEEP THEIR    INTRODUCTION    INTO    AMERICA. 

I.  The  sheep  (Ovis)  is  a  genus,  or,  according 
to  some  authors,  forms  a  group  of  genera  of  mam- 
mals belonging  to  the  family  Bovida,  and  are  Rum- 
inants, of  the  Artioclactyle  or  pair-toed  section  of 
the  Ungulata  or  hoofed  mammals. 

(1)  As    many    as    21    different    wild    species    have    been 
enumerated. 

(2)  They   are   indigenous   only   to   Asia,    Europe,   Africa 
and  the  western  mountain  ranges  of  America. 

II.  They  have  been  grouped  under  two  sub- 
genera,  viz.  the  Ovis  and  the  Musimon. 

(1)  Of  the  former,   twelve  species  have  been  named,  of 
which  ten  are  in  Asia  and  two  in  North  America. 

(2)  Of  the  latter,  seven  species  have  been  mentioned,  of 
which   one   inhabits  the   mountains   in   certain   islands   of  the 
Mediterranean. 

(3)  In  Asia  these  are  generally  spoken  of  as  the  Argali, 
or   wild   sheep,    in    North    America  as   the   Rocky   Mountain 
sheep    or  Bighorn,  and  in  Europe  as  the  Musimon. 

III.  Wild  sheep  are  essentially  inhabitants  of 
mountainous  districts. 

(1)  They  never  from  choice  frequent  level  deserts,  open 
plains,  or  dense  forests  or  swamps,  and 

(2)  These  natural  instincts  should  be  recognized  in  their 
domestication. 

IV.  It  is  uncertain  whether  the  various  species 
of  sheep  now  under  domestication  were  derived  from 


174  THE    STUDY    OF    BREEDS. 

any  of  the  existing  wild  forms,  or  from  the  cross- 
ing of  some  of  these,  or  from  some  now  extinct 
species. 

(1)  It  was  a  domestic  animal  in  Asia  and  Europe  before 
the  dawn  of  history,  but  was  unknown  as  such  in  America 
until  after  the  Spanish  conquest. 

(2)  It  is  now  to  be  found  wherever  there  is  a  settled 
agriculture,  but 

(3)  Is  much  better  adapted  to  the  temperate  than  to  the 
torrid  zone,  unless  when  reared  on  mountain  ranges. 

V.  The   variations   of  external   character   in 
sheep  include  the  following : 

(1)  The  number  of  the  horns,   which,   in  many  species, 
are  entirely  wanting,  while  others  have  no  fewer  than  eight. 

(2)  The  arching  of  the  nasal  bones. 

(3)  The  form  and  length  of  the  ears. 

(4)  The  length  of  the  tail. 

(5)  The  development  of  fat  at  each  side  of  its  root,  and 
within  the  tail. 

(6)  The  color  markings  of  the  face  and  legs,  and 

(7)  The  color,  length  and  quality  of  the  wool. 

VI.  Sheep  are  apparently  not  indigenous  to 
the  British  islands,  as 

(1)  No    fossil    remains   have   been    found   in   the   as   yet 
explored  true  Tertiary  beds,  hence 

(2)  It  is  probable  they  were  brought   from   the  east   in 
pre-historic  times. 

VII.  The  breeds  of  sheep  now  most  in  favor 
in  Great  Britain  show  great  diversity  in  size,  form 
and  general  characteristics,  owing 

(i)   To  a  difference  in  origin. 
-    (2)   To  a  difference  in  climate  and  food,  and 

(3)  To  the  nature  of  the  breeding  and  variations  in  arti- 
ficial treatment. 

VIII.  Although  domesticated  sheep  as  they 
existed  in  Europe  were  not  found  in  America  at  the 
time  of  its  discovery,  yet 

(i)  In  South  America  four  forms  of  the  genus  Auchenia 
were  found,  viz.,  the  Guanaco  and  Vicuna,  and  the  Llama 
and  Alpaca. 


SHEEP.  175 

(a)  The  former  were  known  only  in  the  wild,   and  th-i 
latter  in  the  domesticated  state. 

(b)  These  all  furnished  wool  for  clothing,  and  the  Llama 
was  also  used  as  a  beast  of  burden,  and 

(2)  In  North  America  there  existed  the  mountain  sheep, 
or  Bighorn  (Ovis  montana),  and  a  sub-species,  the  Ovis  mon- 
tana  dalli. 

(a)  The    former,    commonly   called   the   Rocky   Mountain 
sheep,  is  found  on  both  slopes  of  the  Rocky  mountains,  from 
the  head  waters  of  the  Saskatchewan  on  the  north,  down  into 
Mexico  on  the  south. 

(b)  The   latter,    commonly   called   the   Alaskan    sheep,    is 
found  on  the  slopes  of  the  mountains  from  within  the  Arctic 
circle  southward,  nearly  as  far  as  the  head  of  Bristol  bay. 

IX.  Domesticated  sheep  were  first  introduced 
into  North  America  by  the  Spaniards  in  1493. 

(1)  From  these  are  descended  the  immense  native  stocks 
of  Mexico,   New   Mexico  and  Texas  and  other  parts  of  the 
continent  first  settled  by  the  Spaniards. 

(2)  It  is  now  pretty  certainly  proven  that  these  were  not 
Merinos,    but    were    descended    from    the    common    sheep    of 
Spain. 

(3)  In  1736,  they  numbered  more  than  1,500,000  head  in 
the  Mexican  state  of  Nuevo  Leon. 

(4)  They  were  taken  to  California  in   1773,  and  in  1825 
the  Catholic  church  owned   1,003,970  head,  and  the  ranchers 
probably  as  many. 

X.  Sheep  were  introduced  into  South  America 
from    the    Spanish    settlements    in    Panama    and 
Mexico. 

(1)  They  were  taken  to  Peru  prior  to  1550. 

(2)  From  Peru  they  were  taken  to  Chili  about  1550,  and 
at  a  later  period  to  Chuquisaca,  and 

(3)  From  Chuquisaca  they  were  taken  to  Paraguay  and 
thence  to  the  country  of  the  La  Plata. 

XI.  Sheep  were  introduced  into  the  English 
colonies  of  North  America  soon  after  the  settlement 
of  each. 

(1)  They  reached  Jamestown,  Va.,  in  1609. 

(2)  They  were  first  brought  to  New  York,  then  the  New 
Netherlands,  in  1625,  by  the  Dutch  East  India  Company. 

(3)  They   were   first    introduced    into    New   Jersey   from 
Sweden  in  1634,  or  shortly  prior  to  that  date. 


176  THE    STUDY    OF    BREEDS. 

(4)  They  were  brought  into  Massachusetts  between  1624 
and  1629. 

XII.  In  the   English   speaking  colonies,   the 
sheep  were  essentially  British  in  origin. 

(1)  They    were    much    inferior    to    the    stocks    of    the 
present  day. 

(2)  The  extension  of  the  industry  was  much  retarded  for 
a  time  through  losses  from  wolves,  thefts  by  the  Indians,  and 
European  enactments  forbidding  the  manufacture  of  wool. 

XIII.  Sheep    were    introduced    into    various 
provinces  of  Canada  at  an  early  period  in  the  settle- 
ment of  each. 

(1)  They  have  been  bred  in   these   for  both   wool   and 
mutton  uses. 

(2)  Ontario  is  justly  noted  for  the  many  varieties  of  sheep 
found  there  and  for  their  high  average  in  quality. 


LECTURE  NO.  2. 

SHEEP THEIR  IMPROVEMENT  AND  CLASSIFICATION. 

I.  From  the  very  earliest  ages,  sheep-rearing* 
has  been  one  of  the  most  important  and  profitable 
industries  engaging  the  attention  of  mankind,  but 

(1)  Until  the  more  recent  centuries  they  were  kept  for 
the  wool  and  milk  which  they  furnished,  rather  than  for  their 
flesh,  hence 

(2)  The  improvement  of  tneir  flesh-producing  properties 
received  but  little  attention  prior  to  the  eighteenth  century. 

II.  The  improvement  of  the  fleece  engaged  the 
attention  of  mankind  at  a  very  early  period. 

1 i )  Woolen  goods  were  manufactured  in  Asia  at  least  2000 
years  before  the  Christian  era,  and 

(2)  While   Rome   was   yet  a   republic  the  fine   wools   of 
Italy  were  improved  to  a  degree  unexcelled  by  us  at  the  pres- 
ent day. 

III.  The  improvement  of  the  fleece  first  seri- 
ously engaged  the  attention  of  the  people  of  the 
United  States. 

(1)  The  object  was  to  enable  them  to  manufacture  a  fine 
class  of  goods  for  home  consumption,  and 

(2)  The  breed  introduced  to  enable  them  to  attain  this 
end  was  the  Spanish  Merino. 

IV.  The  people  of  Great  Britain  and  Canada 
have  rather  sought  improvement  in  the  carcass. 

(1)  They  have  attained  this  end  largely  through   selec- 
tion, crossing  and  improved  keep,  and 

(2)  In   realizing  it  they  have  in  every  instance  effected 
improvement  in  the  wool. 

V.  Robert  Bakewell  of  Dishley  Hall,  Leices- 
tershire, was  the  first  great  improver  of  the  modern 
breeds  of  sheep. 

12  177 


178  THE    STUDY    OF    BREEDS. 

(1)  He  began  this  work  about  1760,  and  originated  what 
is  now  known  as  the  New  or  Improved  Leicester  breed. 

(2)  The    material    chosen   by   him    was   taken    from    the 
Dishley  or  old  Leicester  breed. 

VI.  The  improvements  he  sought  were  more 
perfect  symmetry,  aptitude  to  fatten,  early  maturity, 
smaller  bone  and  improved  in  quality,  an  increased 
quantity  of  improved  flesh  and  a  diminution  in  the 
quantity  of  offal. 

(1)  In   accomplishing  these   objects  he   also   incidentally 
secured  a  larger  quantity  of  more  valuable  wool. 

(2)  He    effected    improvement   through    the    selection    of 
the  most  perfect  specimens  of  the  medium  types,  judiciously 
crossed  and  intercrossed  for  a  long  term  of  years. 

VII.  The  aim  at  the  present  time  in  the  United 
States  is  to  improve  the  mutton  qualities  of  the  sheep 
now  in  the  country,  and  the  means  more  commonly 
resorted  to  in  effecting  this  improvement  include  the 
following : 

(1)  Crossing    successively    upon    these,    rams    of   one   or 
other  of  the  improved  mutton  breeds. 

(2)  Selecting  with  much  care  breeding  stocks  from  the 
progeny,  and 

(3)  Giving  better  ±ood  and  providing  better  shelter. 

VIII.  Nearly  all  the  improved  breeds  now  in 
the  United  States,  except  the  Merino,  were  imported 
from    Great    Britain,    the    country    in    which    they 
originated. 

(1)  They  are  sometimes  classified  as  the  heavy  breeds, 
the  down  breeds  and  the  mountain  breeds,  but 

(2)  This     classification     is     not     sufficiently    concise    or 
complete. 

(3)  A    more    common    classification    is   based    upon   the 
character  of  the  wool. 

IX.  The  principal  breeds  imported  into  North 
America  may  be  classified  as  fine  wooled,  medium 
wooled  and  coarse  wooled. 


SHEEP.  179 

(1)  Of  these  the  fine  wooled  breeds  are  the  American 
Merino,  the  Delaine  Merino  and  the  Rambouillet,  fine  probably 
in  the  order  named. 

(2)  The  medium  or  middle  wooled  breeds  are  the  South- 
down,   Tunis,    Dorset,    Shropshire,    Cheviot,    Suffolk    Down, 
Hampshire    Down   and    Oxford    Down,    fine   probably   in   the 
order  named. 

(3)  The  coarse  wooled  breeds  are  the  Leicester,  Lincoln 
and  Cotswold,  fine  probably  in  the  order  named. 

X.     Exception  may  be  taken  to  the  above  classi- 
fication, owing 

(1)  To  the  influences  of  climate  and  food  in  producing 
variations  in  the  same  breed,  and 

(2)  To    the    differences    arising    from    variations    in    the 
tastes  of  the  breeders  and  a  want  of  harmony  in  their  aims, 
hence 

(3)  It   is    not    improbable   that    the    above    classification, 
though  accepted  now,  may  have  to  be  somewhat  modified  in 
the  future,  and 

(4)  The  same  may  be  said  of  the  average  weights  of  car- 
cass and  fleece  submitted  when  discussing  the  various  breeds. 

XL     Other  breeds. 

(1)  The   Black- faced  Highland  and  Wensleydale  breeds 
have  been  introduced  into  the  United  States,  but  only  in  lim- 
ited numbers. 

(2)  The  Black-faced  Highland  is  a  mountain  breed  from 
the  highlands  of   Scotland,   small,   active   and   hardy,   horned 
in  the  rams,  spotted  on  the  head  and  legs,  covered  with  a  long 
fleece  of  coarse  carpet  wool,  and  produces  mutton  unexcelled 
in  quality. 

(3)  The  Wensleydales  are  a  large  and  heavy-bodied  breed 
from  the  north  of  England,  with  long  and  coarse  wool  which 
hangs  in  spirals. 

(4)  As  public  records  are  not  as  yet  kept  of  those  inter- 
esting breeds  in  the  United  States,  they  will  not  be  further 
noticed  in  this  work. 


LECTURE   NO.    3. 


SHEEP LEADING     ESSENTIALS     AS    TO     FORM 

AND     WOOL. 

I.  The  mutton  breeds  all  possess  the  same 
leading  essentials  as  to  form.     These  include : 

(1)  Width,   depth  and  length  of  body  and   compactness 
of  frame. 

(2)  The  cylindrical  shape  which  is  the  outcome  of  plump 
shoulders  and  hips,  and  well  sprung  ribs,  and 

(3)  A  fleece  of  even  length  and  quality,  covering  all  parts 
of  the  body. 

II.  The  minor  points  of  difference  include : 

(1)  Variations  in  size  of  carcass  and  bone. 

(2)  Variations  in  the  length  of  the  leg  and  of  the  coup- 
ling of  the  body. 

(3)  The  color  of  the  head  and  legs,  and  the  amount  of 
covering  on  them. 

(4)  The  form  and  carriage  of  the  head. 

(5)  The  length,  shape  and  carriage  of  the  ears,  and 

(6)  The  length  and  density  of  the  fleece  and  the  char- 
acter of  the  staple. 

III.  Leading  essentials  of  the   rams   of  the 
mutton  breeds  as  to  form. 

(1)  Sise — Medium  to  large  for  the  breed,  and  the  bone 
medium  to  strong,  but  not  coarse. 

(2)  Outline — The  body  should  be  smooth,   compact  and 
strong,  cylindrical  in  shape  and  square  at  the  ends. 

(3)  Head — Medium  to  strong  in  size,   short  rather  than 
long,  but  varying  with  the  breed,  and  carried  proudly. 

(a)  Nose  and  muzzle  tapering,  but  not  too  fine. 

(b)  Nostrils,  wide  and  expanded. 

(c)  Forehead  and  poll,  wide. 

(d)  Eye,  large,  full,  bright  and  daring. 

(e)  Ear,    medium    in    size    and    thickness    for   the   breed, 
broad  rather  than  long,  erect  rather  than  drooping,  and  pos- 
sessed of  lively  play. 

1 80 


SHEEP. 


181 


(4)  Neck — Short  rather  than  long,  not  coarse,  and  car- 
rying the  head  well  erect. 

(a)  It  should  not  be  coarse  at  the  junction  with  the  head, 
and  should  be  free  from  throatiness. 

(b)  It    should    be    round    rather    than    flat,    and    should 
increase  in  width  laterally  and  underneath  as  it  recedes  from 
the  head. 

(c)  It  should  fit  into  the  withers  evenly  above,  and  into 
the  shoulders  evenly  and  strongly  at  the  sides  and  underneath, 
the  blending  being  imperceptible. 

(5)  Body — Long,  wide,  deep,  round  and  equally  well  bal- 
anced before  and  behind. 

(a)  Back,  level,   wide,   well  fleshed  and  slightly  rounded 
outward,  with  the  spinal  column  hidden  and  even  depressed 
from  the  loin  to  the  tailhead. 

(b)  Loin,  broad  and  full. 

(c)  Underline,  straight. 

(d)  Breast,  broad,  deep,  full,  massive. 

(e)  Brisket,  broad  and  well  rounded. 

(f)  Shoulder,    large,    plump    and    smooth,    wide    above, 
rounded  out   from  above,   forward  and  below  to  the   center, 
well  filled  before  and  behind,  and  well  covered. 

(g)  Forearm,  strong  and  well  developed. 
(h)  Crops,  well  filled. 

(i)  Girth,  good  around  the  heart,  and  about  equally  good 
at  the  hind  flank. 

(j)  Coupling,  short  rather  than  long. 

(k)  Ribs,  well  sprung  from  backbone,  nicely  arched  and 
deep,  not  distant  from  one  another  and  coming  well  forward 
and  backward. 

(I)  Hindquarters,  long,  broad  and  deep,  rounded  out  from 
above  and  behind  toward  the  center  of  the  hip,  and  broad  at 
the  buttock. 

(m)  Twist,  well  filled  and  placed  low. 

(n)  Hind  flank,  well  filled  outwardly,  low  and  thick. 

(o)  Thigh,  broad  and  wrell  filled  within  and  without. 

(p)  Tail,  set  on  smoothly  and  on  a  line  with  the  back. 

(q)  Skin,  a  rich  pink  in  color,  and  possessed  of  good 
handling  qualities. 

(6)  Wool — The  whole  body  should  be  well  covered  with 
wool,  characteristic  of  the  breed. 

(a)  It  should  be  of  uniform  length  and  texture,  and 

(b)  Possessed  of  all   the  qualities  essential   in  first-class 
wool   (see  Note  V.  below). 

(7)  Legs — Short,  straight  and  strong,  wide  apart  and  yet 
well  under  the  body  and  standing  firmly  on  hoofs  of  good 
shape  and  quality. 

(8)  Appearance — The    appearance    should    be    animated 
and  the  carriage  easy,  proud  and  graceful. 


1 82  THE    STUDY    OF    BREEDS. 

IV.  The  ewes  of  the  mutton  breeds  possess  the 
same  leading  essentials  as  to  form  as  the  rams,  with 
the  following  points  of  difference : 

(1)  They  are  not  so  large  in  frame,  are  finer  in  bone  and 
are  more  roomy  in  the  barrel  or  coupling. 

(2)  The   head   is   smaller  and  finer   and   is  carried  less 
proudly. 

(3)  The  neck  is  longer  and  finer,  more  especially  where 
it  joins  the  head. 

(4)  The  twist  is  not  quite  so  well  filled,  and 

(5)  The    wool    is    finer    in    the   fiber,    at   least    in    some 
instances. 

V.  The  following. include  the  more  important 
of  the  characteristics  of  a  good  fleece : 

(1)  Good  length,  strength  and  sufficient  density  of  staple 
for  the  breed. 

(2)  Even  distribution  over  the  body,  both  as  to  length  of 
staple  and  quality  in  the  wool. 

(3)  A  fine  bright  uniformly  lustrous  appearance. 

(4)  Absence  of  cloudiness. 

(5)  Freedom  from  kemp  and  cot  and 

(6)  The  absence  of  all  such  impurities  as  sand,  burs  and 
chaff. 


FINE  WOOLED  BREEDS 


LECTURE  NO.  4. 


THE    AMERICAN    MERINO ORIGIN    AND    HISTORY, 

CHARACTERISTICS  AND  PRINCIPAL  POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Merino  sheep,  now  found  in  various 
countries,  came  originally  from  Spain,  but  there  is 
much  difference  of  opinion  as  to  the  exact  origin 
of  the  Spanish  Merino. 

(1)  Even  anterior  to  the  Christian  era,  fine  wooled  sheep 
abounded  in  Spain,  the  fleeces  of  which  were  much  prized  for 
purposes  of  manufacture,  and 

(2)  It   has   been    claimed   that   these   were   improved   by 
sheep  brought  from  Tarentum  in  the  first  century. 

II.  For  several  centuries  past,  the  Merinos  in 
vSpain  have  been  divided  into  provincial  varieties,  and 
these  again  into  sub-varieties,  or  great  permanent 
flocks,  usually  termed  Cabanas. 

(1)  These  Cabanas  were  again  known  as  Transhumantes, 
or  traveling  flocks,  and  Estantes,  or  stationary  flocks. 

(2)  Prominent  among  the  sub-varieties  were  the   Infan- 
tadoes,  Paulars,  Escurials,  Negrettis,  Montarcos,  Guadaloupes 
and  Aguirres. 

III.  Merinos  have  been  extensively  imported 
into  France,  Germany,  the  United  States,  Australia 
and  other  countries. 

(i)  They  were  imported  into  Saxony  in  1765,  where  the 
wool  has  been  brought  to  an  unprecedented  condition  of  fine- 
ness, but  at  the  expense  of  size  of  carcass  and  constitution. 

183 


THE    AMERICAN    MERINO.  185 

(2)  They  were  imported  into  France  in  1786,  and  there 
they  have  been  much  improved,   more  especially  in  size  and 
in  weight  of  fleece. 

(3)  They  were  imported  into  Australia  about  the  begin- 
ning of  the  century  and  now  they  are  more  numerous  there 
than  in  any  other  country. 

IV.  The    first    importation    of    the    Spanish 
Merino  was  made  into  England  by  George  III  in 
1791,  but 

(1)  Though  backed  by  numerous  and  influential  patrons 
of  the  breed,  they  have  never  come  into  general  favor,  owing 

(2)  To  their  deficiency  in  mutton  qualities. 

(3)  For  the  same  reason  they  have  never  become  popular 
in  Canada. 

V.  Importations  into  the  United  States. 

(1)  The  first  traceable  importation  of  Merinos  into  the 
United  States  was  made  by  Col.  David  Humphreys  of  Derby, 
Conn.,  in  1802. 

(2)  Other  importations  followed  quickly,  and  on  the  dis- 
persion of  many  of  the  Spanish  flocks  during  the  wars  with 
the  French,  many  thousands  were  imported,  more  especially 
in  1810  and  1811. 

VI.  All    the    varieties    and    sub-varieties    of 
Merinos  in  the  United  States  are  of  Spanish  origin. 

(1)  They  may  be  classified  as  American  Merino,  Delaine 
Merino  and  Rambouillets  or  French  Merino. 

(2)  The  American  Merinos  are  possessed  of  all  the  valu- 
able essentials  of  the   Spanish   Merino  and  these  have  been 
greatly  improved  upon. 

(3)  The  Delaine  families  are  offshoots  of  the  American 
Merinos  and  have  a  longer  fleece  and  an  improved  mutton 
form. 

(4)  The     Rambouillets    are    the     offshoots    of    Spanish 
Merinos,    much    increased    in    size   by   long   years   of   careful 
breeding. 

VII.  Improvements    made    in    the    United 
States. 

(1)  The  Merino  has  been  greatly  improved  in  size,  form, 
mutton    qualities    and    weight    of    fleece    since    it    was    first 
imported  into  America. 

(2)  This  improvement  has  been  brought  about  through 
selection,  breeding  and  improved  conditions  of  keep. 


1 86  THE    STUDY    OF    BREEDS. 

(3)  Prominent  among  the  early  improvers  stand  the  names 
of  Stephen  Atwood,  Woodbury,  Conn. ;  Edwin  Hammond, 
Middlebury,  Vt.,  and  the  Hon.  C.  Rich,  Shoreham,  Vt. 

VIII.  Organizations. 

(1)  Probably  more  than  a  dozen  organizations  have  been 
formed   in   the   United    States   in   the    interests   of   American 
Merinos. 

(2)  Several  of  these  are  local,  since  they  restrict  registra- 
tion to  a  single  state. 

(3)  The  number  of  these  organizations  and  the  conflict 
of  interest  which  of  necessity  has  grown  out  of  them  has  in 
some  instances  been  harmful  rather  than  helpful  to  the  breed. 

IX.  Distribution   of   Merinos   in  the   United 
States. 

(1)  Merinos  and  their  grades  are  now  bred  numerously 
in  almost  every  state  and  territory  in  the  Union. 

(2)  About  a  quarter  of  a  century  ago  they  were  thought 
to  comprise  95  per  cent  of  all  the  sheep  in  the  United  States. 

(3)  During  recent  years  the  relative  proportion  of  Merinos 
has  been  greatly  reduced  by  the  increased  attention  given  to 
the  production  of  sheep  of  the  mutton  breeds. 

(4)  While  they  are  found  almost  everywhere  they  prevail 
most  in  states  where  the  conditions,  food  and  climate  are  less 
propitious,  as,  for  instance,  in  the  range  states. 

X.  Registration  in  the  United  States. 

(1)  It  is  almost  impossible  to  state  accurately  the  number 
of  registered  Merinos,  because  of  the  decadent  condition  of 
some  of  the  organizations. 

(2)  The  increased  demand  during  recent  years  for  sheep 
of  the  mutton  types  and  for  wool  longer  and  less  fine  than  the 
Spanish   Merinos   furnish,   has   given  them   a   less  prominent 
place  relatively  than  they  formerly  occupied. 


LEADING    CHARACTERISTICS. 


I.     Relative  size. 

(1)  The  Merinos  are  among  the  lightest  of  the  pedigreed 
breeds  in  the  United  States,  and 

(2)  The  average  weight  of  the  rams  in  fairly  good  flesh 
may  be  put  at  about  140  to  175  pounds  and  of  the  ewes  at  about 
90  to  125  pounds,  but  the  weights  of  Merinos  vary  much  with 
variations  in  environment. 


THE    AMERICAN    MERINO.  187 

II.  Adaptability. 

(1)  In  general  adaptability  no  breed  on  the  continent  has 
shown  itself  equally  flexible,  and  this  will  apply  both  to  climate 
and  food  products,  but 

(2)  They  are   specially  fitted  to   "rough   it"   under   con- 
ditions of  privation  as  to  food  and  shelter. 

(3)  They  have  a  higher  adaptation  to  the  production  of 
wool  than  of  mutton,  but  their  mutton  producing  qualities  are 
being  continually  improved. 

III.  Early  maturing  qualities. 

(1)  Though  improved  in  this  respect,  they  are  yet  behind 
the  other  pedigreed  breeds  in  early  maturity,  but  on  the  other 
hand  they  are  ahead  of  them  in  longevity. 

(2)  An  average  Merino  does  not  become  fully  matured 
until  between  three  and  four  years  old. 

IV.  Grazing  qualities. 

(1)  As  grazers  they  are  entitled  to  a  first  place. 

(2)  They  will  eat  almost  any  kind  of  herbage,  however 
dry,  in  the  summer  season. 

(3)  Their  active  habits  peculiarly  adapt  them  for  grazing 
on  broken  lands  and  wide  ranges,  where  they  must  travel  much 
to  secure  their  food. 

V.  Feeding  qualities. 

(1)  In  feeding  qualities  Merinos  are  not  equal  to  some  of 
the  other  breeds,  as  they  cannot  be  made  to  gain  so  quickly 
as  a  rule,  but 

(2)  They  feed  better  probably  than  any  breed  when  con- 
fined to  a  ration  of  dry  hay  and  corn. 

VI.  Quality  of  the  meat. 

(1)  Much  of  the  meat  of  the  pure  Merino  is  lacking  in 
tenderness,  juiciness  and  flavor,  and  it  has  much  bone  in  pro- 
portion to  the  meat,  but 

(2)  The  quality  of  the  meat  has  greatly  improved  during 
recent  years. 

VII.  Value  in  crossing  and  grading. 

(1)  The  Merino  has  been  found  peculiarly  valuable  for 
crossing  upon   common  grades,   where   more   and   finer  wool 
was  wanted,  but 

(2)  When    crossed    upon    pure-breds,     improvement    in 
wool    production    is   often    counteracted   by   impaired    mutton 
qualities. 


1 88  THE    STUDY    OF    BREEDS. 

VIII.  Breeding  qualities. 

(1)  Merinos  are  not  noted  for  their  prolificacy,  nor  are 
the  dams  really  first-class  milkers  or  mothers,  but 

(2)  They  breed  profitably  to   a  greater  age  than   some 
other  breeds. 

IX.  Wool  production. 

(1)  The  pure  Merino  produces  beycnd  all  comparison  the 
finest  wool  grown  on  this  continent. 

(2)  It  also  produces  the  heaviest  fleece  in  proportion  to 
the  live  weight  of  the  animal. 

(3)  The  average  weight  of  the  fleece  from  the  matured 
ram  may  be  put  at  fifteen  to  twenty  pounds  and  of  the  matured 
ewe  at  twelve  to  fifteen  pounds,  according  to  type. 

PRINCIPAL    POINTS. 

I.     In  the  absence  of  an  authorized  scale  of 
points  the  following  is  submitted : 

(1)  Size — Medium  for  the  breed,  with  a  decided  leaning 
to  increase. 

(2)  General    Outline — Parallelogrammic,     but    a    nearer 
approach  to  the  cylindrical  would  be  desirable. 

(3)  Head — Medium  in  size,  but  strong  in  the  ram,  broad 
above  the  eyes,  wedge-shaped  and  covered  nearly  all  over  with 
wool  which  almost  hides  the  eyes. 

(a)  Nose,  short  and  wrinkly. 

(b)  Ears,  small  and  of  moderate  erection,  with  a  coat  of 
soft,  mossy  hair  about  half  way  to  the  roots,  the  remainder 
covered  with  wool. 

(c)  Horns,  in  the  rams  only,  of  considerable  size,  angular 
at  the  base  and  projecting  spirally  outward. 

(4)  Neck — Inclining  to  short  and  thick,  almost  throaty, 
especially  in  the  rams. 

(a)  Flatness  in  the  neck  should  be  avoided. 

(b)  In  both  sexes  it  is  frequently  wrinkled,  but  especially 
in  the  rams,  and  both  have  more  or  less  of  dewlap. 

(5)  Back — Wide,  straight  and  level. 

(a)  High   withers  and  a  high  pelvis   are  to  be  guarded 
against,  and 

(b)  A  sharp  spinal  column  is  equally  objectionable. 

(6)  Forequarters — Of  equal  development  with  the  hind- 
quarters. 

(a)  Withers  not  narrow  nor  sharp,  as  they  are  in  some 
instances. 

(b)  Shoulders,    plump    and    rounded    out    and    blending 
nicely  with  the  neck. 


THE    AMERICAN    MERINO.  189 

(c)  Chest,  wide. 

(d)  Breast,  wide,  deep  and  at  least  moderately  full. 

(e)  Brisket,  low,  wide  and  rounded  and  extending  well 
in  front. 

(7)  Barrel — Moderately  long  and  roomy. 

(a)  Ribs,  round  and  deep,  though  frequently  lacking  in 
spring,  which  is  of  course  objectionable. 

(b)  Crops,  full  and  even. 

(c)  Flanks,  full  and  deep. 

(d)  Heart  girth,  good. 

(e)  Underline,   straight. 

(8)  Hindquarters — Long,  deep,  wide. 

(a)  Hips,  large  and  full. 

(b)  Crupper,  straight,  not  drooped,  nor  sloping  outwardly. 

(c)  Thighs,  plump. 

(d)  Buttock,  wide,  straight. 
(e}  Twist,  well  rilled  and  low. 

(9)  Legs — Short,  strong  and  straight. 

(a)  They  should  be  placed  wide  apart  and  should  stand 
firmly. 

(b)  The   wool,    which    covers   them   to   the   hoof,    makes 
them  appear  larger  than  they  are. 

(io]Skin — Thin,  mellow,  elastic,  loose  and  of  a  rich  rose 
or  pink  color. 

(a)  Excessive  wrinkling  or  folding  of  the  skin  is  not  so 
much  encouraged  now,  but 

(b)  Heavy  neck  folds  on  the  rams  are  still  in  favor  with 
many. 

(n)   Fleece — The  fleece  should  contain  fine  wool  from  two 
to  three  inches  long,  evenly  distributed  and  even  in  quality. 

(a)  It  should  present  a   dense,   smooth,   even   surface  or 
exterior,   opening  only  in  the  natural  cracks  which   separate 
the  masses. 

(b)  It  should  stand  at  right  angles  to  the  skin. 

(c)  It   should   possess   even   strength   of   fiber   from   end 
to  end. 

(d)  It  should  be  wrinkled,  curved  or  crimped,  and  should 
be  highly  elastic. 

(e)  Regularity   and   beauty   of   curvature   are    considered 
important. 

(f)  Hairs  growing  up  through  the  wool   in  any  part  is 
quite  inadmissible. 

IT.  General  Appearance — In  general  appear- 
ance the  American  Merino  is  a  somewhat  small  and 
deep-bodied  sheep  of  only  moderate  width,  encased 
in  a  fleece  of  very  fine,  close,  short  and  dense  wool 


19°  THE    STUDY    OF    BREEDS. 

and  carrying  more  or  less  of  wrinkles  or  folds  in  the 
skin,  especially  about  the  neck  and  breast. 

III.     Weaknesses   to  be  particularly  guarded 
against  in  selecting  Merinos : 

(1)  Lack  of  width  and  flatness  of  rib. 

(2)  A  V-shaped  brisket  and  narrow  chest. 

(3)  Legs  standing  closely  together. 

(4)  Excessive  wrinkling  or  folding  of  the  skin. 


LECTURE  NO.  5. 


DELAINE     MERINOS ORIGIN     AND     HISTORY,    CHAR- 
ACTERISTICS AND  STANDARD  POINTS. 

I.  Delaine  sheep  are  simply  American  Merinos 
with  a  larger  carcass,  a  better  mutton  form,  fewer 
wrinkles  on  the  body  and  a  longer  fleece  of  wool. 

(1)  They  are  of  several  sub-varieties,  all  of  which  have 
been   evolved    from   the    American    Merino    by   selection    and 
careful  breeding. 

(2)  They  are  a  creation  of  the  skill  of  breeders  operating 
more  particularly  in  Ohio  and  Pennsylvania. 

II.  Origin  of  the  name. 

(1)  The  name  originated  from  the  class  of  goods  known 
as  delaines,  for  the  manufacture  of  which  the  wool  of  these 
sheep  has  been  found  eminently  adapted. 

(2)  Delaines,  i.  e.,  untwilled  dress  goods,  were  originally 
all   wool,   but  are  now   manufactured   with   cotton   warp   and 
woolen  filling. 

III.  The  principal  varieties. 

(1)  No    classification    of    Delaine    Merino    sheep    can   be 
made  at  the  present  time  that  can  be  looked  upon  as  complete 
or  final  because  of  the  transition  that  is  yet  apparently  uncom- 
pleted in  some  of  the  types,  but 

(2)  It  would  probably  be  correct  to  say  that  the  chief  of 
the   types,    or   sub-types,    always   designated   Delaine,    are   the 
Standard,    the    National    and   the    Improved   Delaines    respec- 
tively, and 

(3)  The    chief    of    the    types,     or    sub-types,    essentially 
Delaine    in    their    leading   characteristics,    but   not   always    so 
designated,  are  the  Black  Top  Spanish  Merino,  the  Improved 
Black  Top  Merino  and  the  Dickinson  Merino,  respectively. 

(4)  The  distinctions  between  these  two  classes  are  such 
as  relate  to  size,  character  of  the  fleece,  the  absence  or  presence 
of  wrinkles  and  horns,  and  blood  elements  varying  in  what 
may  be  termed  purity  in  descent  from  more  or  less  distin- 
guished ancestry. 

I92 


DELAINE     MERINOS.  193 

(a)  The  distinctive  Delaine  Merinos  have  horns,   in  the 
rams,  and  more  or  less  of  wrinkles  or  folds  on  the  neck  and 
breast. 

(b)  The  Black  Top  varieties  have  horns  in  the  rams,  but 
no   wrinkles,    and   are   further   characterized  by   an   abundant 
closure  of  fleece  of  a  black  color. 

(c)  The  Dickinson   Merinos  have  no  horns  or  wrinkles, 
and  they  are  further  distinguished  by  size  and  length  of  fleece. 

IV.  In  all  these  types  the  improvement  sought 
related  chiefly  to  size,  form,  smoothness,  wool  pro- 
duction and  breeding  qualities. 

(1)  The  aim  was  to   secure   a  considerably  greater   size 
and    weight    than    that    possessed    by    the    average    American 
Merino. 

(2)  The   form   was  broadened  and   deepened,   that   is   to 
say,  it  was  more  conformed  to  the  mutton  producing  types. 

(3)  The   wrinkles   and    folds   were   entirely   removed,    or 
left  only  on  the  neck  and  breast. 

(4)  The  length  of  the  wool  was  increased  and  the  weight 
of  fleece  preserved,   or  measurably  so,   without  an  excess  of 
yolk    in    it,    and    with   but   little    diminution    in    fineness    and 
density. 

(5)  More  regular  breeding  was  secured  with  an  increased 
milk  production. 

V.  How  improvement  was  effected. 

(1)  Improvement    was    almost    entirely    brought    about 
through  breeding,  selection  and  feeding. 

(2)  In  some  instances  line  breeding  was  resorted  to,  but 
not  in  all. 

(3)  The   selection  had   a  careful   regard  to  all   the  ends 
sought,  but  especial  prominence  was  given  to  the  wool,  which 
changes  so  much  more  slowly  than  the  form. 

VI.  When  improvement  was  effected. 

(1)  The   improvement   in   the   types   designated   Delaines 
has  been  chiefly  effected  within  the  past  half  century,  though 

(2)  Some  of  the  foundation  flocks  in  the  less  improved 
form  were  started  earlier. 

VII.  Organizations. 

(1)  The  associations  formed  in  the  interest  of  the  types 
denominated  Delaine  are  known  as  the  Standard  Delaine,  the 
National  Delaine  and  the  Improved  Delaine. 

(2)  These  have  only  been  organized  during  recent  years. 

(3)  Each  has  a  scale  of  points,  keeps  records  and  issues 
flock  books. 

13 


194  THE    STUDY    OF    BREEDS. 

VIII.  Distribution  in  the  United  States. 

(1)  Delaines  are  found  most  numerously  in  the  states  of 
Pennsylvania,    Ohio,    Iowa,    Michigan    and    New    York,    and 
probably  in  the  order  named. 

(2)  They  have  also  been  introduced  into  quite  a  number 
of  the  other  states. 

IX,  Registration  in  the  United  States. 

(1)  The  Standard  Delaine  and  National  Delaine  associa- 
tions have  registered  24,700  animals,  of  which  9.500  are  rams 
and  15.200  ewes. 

(2)  The    three    associations    named    in    Note    VII    have 
probably  registered  considerably  over  30,000  animals. 

LEADING    CHARACTERISTICS. 

I.  Relative  size. 

(1)  They    are    larger    and  heavier    than    the    American 
Merino,  but  not  so  large  or  so  heavy  as  the  Rambouillets. 

(2)  The  average  weight  of  the  matured  rams  in  the  vari- 
ous types  when  in  good  flesh  may  be  put  at  140  to  190  pounds, 
and  of  the  matured  ewes  at  100  to  150  pounds. 

II.  Adaptability. 

(1)  They  are  adapted  virtually  to  the  same  kinds  of  pas- 
tures as  the  American   Merinos,   though  their  larger  frames 
call  for  better  grazing. 

(2)  They  are  relatively  better  adapted  to  arable  conditions 
than  the  American  Merino,  but  are  perhaps  not  quite  equal  to 
the  former  in  hardihood. 

III.  Early  maturity. 

(1)  In  early  maturing  Qualities  they  are  something  of  an 
improvement  on  the  American  Merino,  but  are  not  quite  equal 
to  some  of  the  Down  breeds. 

(2)  The  lambs  can,  however,  be  made  ready  for  market 
within  a  few  months  of  the  date  of  birth,  where  this  may  be 
desired. 

IV.  Grazing  qualities. 

(1)  These  are  good  in  the  Delaines,  but  they  have  not 
quite  the  same  rustling  qualities  as  the  American  Merino. 

(2)  The    latter    will    thrive    better    on    scant    supplies    of 
herbage,   but  the   former  will   give  returns  more  satisfactory 
where  food  is  abundant. 


DELAINE    MERINOS.  195 

V.  Feeding  qualities. 

(1)  The  feeding  qualities  of  Delaines  are  at  least  equal 
to    those    of    any    of    the    Merino    families,    if    not    indeed 
superior,  but 

(2)  As  yet  it  can  scarcely  be  said  that  they  feed  to  so  fine 
a  finish  as  the  Down  breeds. 

VI.  Quality  of  the  meat. 

(1)  The  mutton    has    no    superior    among    the     Merino 
families. 

(2)  The   improved   mutton   form   which   they   possess   is 
reflected  in  the  excellent   quality  of  the  mutton   which   they 
furnish  and  in  the  fair  proportion  of  the  dressed  meat  in  the 
carcass. 

VII.  Value  in  crossing  and  grading. 

(1)  They  have  special  adaptation  for  being  crossed  upon 
grade  stocks  where  dense  and  fine  wool  is  wanted  and  where 
at  least  fair  mutton  qualities  are  to  be  maintained. 

(2)  At  the  present  time  the  Delaine  cross  is  very  popular 
on  western  ranges,  where  the  average  fleece  has  become  too 
light  and  open. 

VIII.  Breeding  qualities. 

(1)  These,    it   is   claimed,    are   superior   to   those   in   the 
American   Merino,   since  the  breeders   have   carefully   sought 
improvement  in  this  direction. 

(2)  The    milking    qualities    have    also     shared    in    the 
improvement  thus  secured. 

IX.  Wool  production. 

(1)  The    fleece    in    the    matured    ram    well    kept    should 
average  in  the  various  types  about  twelve  to  eighteen  pounds 
and  in  the  matured  ewe  about  nine  to  fifteen  pounds. 

(2)  The  wool  is  fine  and  scours  well,  since  the  yolk  in  it, 
though  plentiful,  is  not  excessive. 

(3)  It  should  not  be  less  than  three  inches  in  length,  but 
is  usually  considerably  longer. 

X.  Compared  with  American  Merinos. 

(i)  Delaine  Merinos  are  considerably  larger  and  heavier, 
have  higher  adaptation  for  arable  conditions,  mature  some- 
what more  quickly,  make  better  mutton,  are  superior  in 
crossing  for  mutton  production,  are  somewhat  ahead  in 
breeding  qualities  and  have  a  longer  and  nearly  equally  heavy 
fleece  of  wool,  which  loses  less  in  scouring. 


196  THE    STUDY    OF    BREEDS. 

(2)  American  Merinos  are  possessed  of  somewhat  supe- 
rior ruggedness,  have  a  wider  adaptation  for  grazing,  fare 
better  on  indifferent  food  supplies  summer  and  winter,  are 
superior  for  crossing  where  closeness  of  fine  wool  and  highest 
hardihood  are  to  be  maintained,  and  have  on  the  whole  a 
shorter  and  finer  fleece  of  wool  and  heavier  in  proportion  to 
the  live  weight  of  the  animals. 

STANDARD    POINTS. 

I.  The  following  is  the  scale  of  points  drawn 
up  by  the  Standard  Delaine  Spanish  Merino  Sheep 
Breeders'  Association : 

POINTS. 

(1)  Pure  Merino  Blood,  which  must  be  established 

by   certificate         .......     — 

(2)  Constitution,  indicated  by  a  deep  chest,  long  rib 
well  arched,  giving  heart  and  lung  room,  with 
great  digestive  capacity    .....        20 

(3)  Fleece  XX  and  Delaine   Wool — This   i    -hides 
the  quantity  and  quality  as  shown  by  weight  of 
fleece,  the  length  and  strength  of  staple,  crimp, 
fineness  and  trueness  of  fiber     .         .         .         .10 

(4)  Density  of  fleece 3 

(5)  Evenness  of  surface      ......       3 

(6)  Evenness  of  crimp  ......  3 

(7)  Length  of  fiber 2 

(8)  Free  Flowing  Oil  of  the  best  quality  and  the 
right  quantity  to  protect  the  sheep  and  preserve 
the   fleece 9 

(9)  Head,  medium  size.     Ewes  showing  a  feminine 
appearance;    rams,   a   masculine   with  properly 
turned  horns      .......          4 

(10)  Eyes,  bright,  prominent  and  well  set  apart,  with 

thick,  soft  eyelid  .......  3 

(u)  Nose,  short,  broad  with  well  expanded  nostrils, 
skin  thick  and  covered  with  a  thick,  furry  coat- 
ing, joining  the  wool  one  inch  below  the  eyes  4 

(12)  Ears,  medium  size,  set  well  apart,  thickly  coated      2 

(13)  Neck,  short  on  top,  deep  and  strongly  attached 
to  shoulders,  tapering  to  head ;  rams  with  a  fold 
across  the  breast,  and  deep  neck     ...          4 

(14)  Fleece,  covering  over  the  entire  body,  head  and 
legs ;   skin  thick  and  spongy       ....       4 

(15)  Legs,  short,  strong  and  well  apart  ...          2 

(16)  Feet,  neatly  shaped,  thin  hoof,  well  set  under 
the  leg 4 

(17)  Quarters,  deep  and  well  rounded;  back,  broad, 
straight  and  strongly  coupled  to  quarters    .         10 


DELAINE    MERINOS. 


POINTS. 

(18)  Weight  of  Ewes  at  maturity,   100  pounds  and 
above;  rams,  150  and  above        ...  8 

(19)  General  Appearance,  good  carriage,   bold  and 
vigorous  style,  symmetrical  form    ...          5 

Perfection      ........  100 

II.  Scaling  prior  to  registration. 

(1)  Before  being  admitted  to  registry  the  sheep  must  be 
scaled,   by  a  competent  person,   on  blanks   furnished   by  the 
secretary. 

(2)  They  cannot  be  recorded  unless  they  scale  60  per  cent 
in  every  particular  and  70  per  cent  in  the  total  of  points,  but 

(3)  The  scale  of  points  given  above  does  not  apply  to  all 
sheep  of  this  class,   since  a  standard  of  excellence  has  been 
drawn  up  by  some  of  the  other  Delaine  associations. 

III.  General  Appearance  —  In  general  appear- 
ance Delaines  are  compact  and  strong  in  build,  nearly 
free  from  wrinkles  and  folds,  covered  with  an  even 
and  abundant  fleece  of  wool,  dark  in  color  on  the 
outside,  and  possessed  of  a  vigorous  style  and  easy 
carriage. 

IV.  Compared  with  American  Merinos. 

(1)  Delaines  are  larger,  more  compact  and  symmetrical 
in  build,    stronger   in  bone   and  possessed   of  better  average 
spring  of  rib. 

(2)  The  limbs  stand  wider  apart  before  and  behind. 

(3)  They  are  more  free  from  wrinkles,  folds  and  dewlap..  — 

(4)  They  have  a  longer  fleece,   equally  well   distributed 
over  the  body,  but  not  quite  so  fine  nor  so  well  glued  together 
on  the  surface,  although 

(5)  These  contrasts   do  not  equally  apply  to  all   of  the 
improved  varieties  of  the  American  Merino. 


LECTURE  NO.  6. 

RAMBOUILLETS ORIGIN     AND     HISTORY,     CHARAC- 
TERISTICS   AND    PRINCIPAL    POINTS. 


ORIGIN    AND    HISTORY. 

I.  Rambouillets  are  the  direct  descendants  of 
the  Spanish  Merino,  improved  by  more  than  a  cen- 
tury of  careful  breeding  and  selection. 

(1)  The  improvement  thus  made  was  principally  achieved 
in  France,  hence   the   breed   is   frequently    spoken   of  as   the 
French  Merino,  and 

(2)  This  improvement  relates  chiefly  to  size,  vigor,  length 
of  wool  and  strength  of  texture  in  the  same. 

II.  Where  improvement  was  effected. 

(1)  Until  recent  years  the  improvement  of  Rambouillets 
has  been  effected  almost  entirely  at  the  government  farms  in 
France,  and  chiefly  at  Rambouillet,  which  gave  the  name  to 
the  breed. 

(2)  The  Royal   flock  at  Rambouillet  was  established  in 
1786  by  Louis  XVI  of  France. 

(3)  In  that  year  383  animals  were  selected  from  the  best 
flocks   of    Spanish    Merinos   in    Spain   and   brought   to   Ram- 
bouillet, and  a  second  importation  was  made  in  1801. 

(4)  The    ultimate   object    sought    was   to    prevent    Spain 
from  securing  a  monopoly  in  the  manufacture  of  fine  wool. 

III.  How  improvement  was  effected. 

(1)  The  improvement  of  Rambouillets  has  been  brought 
about  by  long  years  of  careful  breeding  within  the   fold  at 
Rambouillet,  by  the  most  rigid  selection  and  by  liberal  feeding. 

(2)  Much  experimenting  was  done  with  a  view  to  further 
the  ends  sought. 

IV.  The  extent  of  the  improvement  made. 

(i)   The  mutton  form  has  been  greatly  improved,  also  the 
quality  of  the  meat,  and  the  weight  of  the  carcass  has  been 

198 


I 


1 

& 

n 
I: 


CM 


2OO  THE    STUDY    OF    BREEDS. 

increased  from  50  to  100  per  cent  over  that  of  the  old  Spanish' 
Merino. 

(2)  Greater  density  has  been  secured  in  the  fleece  without 
any  deterioration  in  the  quality  of  the  wool,  and  its  weight 
has  also  been  increased  from  50  to  100  per  cent. 

(3)  The  stamina  and  breeding  qualities  have  also  been 
greatly  improved. 

V.  Distribution  in  other  countries. 

(1)  Rambouillets  have  been  exported  to  many  countries 
in   Europe,   to  the   United   States,   Australia,    Argentina  and 
New  Zealand,  and 

(2)  They  have  been  thus  introduced  into  these  countries 
chiefly  to  effect  improvement  in  the  wool  product  of  other 
classes  of  sheep. 

VI.  Introduction  into  the  United  States. 

(1)  From   1840  to   1860  several   importations  were  made 
into    the    United    States    from    France    and    were    distributed 
chiefly  in  Vermont,  New  York  and  Michigan. 

(2)  In  the  decade  following  the  civil  war,  Rambouillets 
in  their  purity,  in  a  great  measure,  disappeared  because  of  the 
little  premium  put  upon  mutton  qualities. 

(3)  Within  the  last  two  decades  there  has  been  a  great 
revival  in  importing  and  breeding  Rambouillets. 

VII.  Crosses  made. 

(1)  Rambouillets  have  been  extensively  used  in  crossing 
on   the    Spanish   Merino   flocks,   pure   and   graded,    to   secure 
increased  size  and  vigor. 

(2)  These   crosses  have  been  most  extensively  made   in 
California,  Utah  and  Kansas. 

(3)  They  have  increased  the  length  of  the  staple  and  also 
the  weight  of  the  scoured  fleece. 

VIII.  Introduction  on  Western  ranges. 

(1)  Rambouillets  are  now  in  high  favor  for  crossing  upon 
mixed  types  on  the  ranges  of  the  west. 

(2)  The  cross  increases  the  weight  of  the  fleece  without 
impairing  the  mutton  qualities  of  range  stocks  or  their  hardi- 
hood. 

IX.  Organizations. 

(1)  Associations  have  been  formed  for  the  protection  of 
Rambouillets  on  the  continent  of  Europe  and  in  the  United 
States. 

(2)  The  American  Rambouillet  Sheep  Breeders'  Associa- 
tion was  organized  at  Pontiac,  Mich.,  in  1889. 


RAMBOUILLETS.  2OI 

(3)  In  the  first  volume  of  the  Record  published  in  1891, 
Bernardin's  history  of  the  origin  of  the  breed  is  published  in 
condensed  form. 

X.     Distribution  in  the  United  States. 

(1)  Rambouillets    are    already    distributed    more 'or   less 
over   nearly   all    the    Northern    and    Middle   states,    from   the 
Atlantic  to  the  Pacific,  and  they  are  now  found  in  several  of 
the  Southern  states. 

(2)  They   would   seem   to   be   most   numerously   kept   in 
Michigan,  Ohio  and  Pennsylvania. 

XL     Registration  in  the  United  States. 

(1)  There  have  been  recorded  in  all  about  9,000  animals, 
of  which  approximately  one-third  are  males. 

(2)  The  number  recorded  would  have  been  greater  but 
for  the  fact  that  many  of  the  males  sent  to  the  western  ranges 
have  not  been  recorded. 

LEADING    CHARACTERISTICS. 

i 

I.  Relative  size. 

(1)  Rambouillets  are  much  the  largest  of  the  fine  wooled 
breeds,   and  they  are  also  heavier  than   some  of  the  middle 
wooled  breeds. 

(2)  The  average  weight  of  the  rams  at  maturity  when  in 
good  flesh  is  about  175  to  225  pounds,  and  of  the  ewes  about 
125  to  175  pounds. 

II.  Adaptability. 

(1)  Because    of   their   great   hardihood   they   have   much 
adaptation   to   range   conditions   where   the   vegetation   is  not 
sparse  nor  lacking  in  nutrition. 

(2)  For  a  similar  reason  they  are  admirably  adapted  to 
arable  conditions  where  valley  and  broken  land  alternate  and 
where  much  meat  and  fine  wool  are  wanted. 

III.  Early  maturing  qualities. 

(1)  As  with  the  other  fine  wooled  breeds  these  are  not 
more  than  medium,  but 

(2)  On  the  other  hand  they  are  noted  for  longevity. 

(3)  In  many  instances  deterioration  has  not  been  observed 
in  the  wool  clip  until  beyond  the  age  of  ten  years. 

IV.  Grazing  qualities. 

(i)  These  are  unexcelled  by  any  breed  with  so  large  a 
frame. 


2O2  THE    STUDY    OF    BREEDS. 

(2)  They  have  the  true  Merino  instinct  for  a  variety  of 
plants,  including  some  which  are  not  relished  by  the  mutton 
breeds. 

V.  Feeding  qualities. 

(1)  Rambouillets  will   winter  on  coarser   food  .products 
than  some  other  breeds. 

(2)  They  will  also  fatten  in  good  form,  but  must  have 
liberal  feeding. 

VI.  Quality  of  the  meat. 

(1)  While  the  quality  of  the  meat  is  good  it  is  not  fully 
equal  to  that  of  the  mutton  breeds,  owing 

(2)  To  more  of  coarseness  and  ranginess  of  frame. 

VII.  Value  in  crossing  and  grading. 

(1)  Rambouillets    are    admirably    adapted    for    crossing 
upon  range  stock  where  the  object  is  to  secure  a  fairly  large 
carcass  covered  with  a  good  heavy  fleece  of  wool,   so  dense 
that  it  will  resist  the  influences  of  much  exposure,  but 

(2)  They  should  not  be  crossed  on  mutton  breeds  where 
the  highest  quality  of  mutton  is  sought. 

VIII.  Breeding  qualities. 

(1)  Rambonillets    breed    regularly    and    are    fairly    good 
nurses,  but 

(2)  They  are  not  distinguished  for  their  prolificacy. 

IX.  Wool  production. 

(1)  Rambouillets  produce  a  long,  dense  and  heavy  fleece 
of  fine  wool  with  a  sufficiency,  but  not  an  excess,  of  yolk  and 
possessed  of  good  strength  of  fiber. 

(2)  The  average  weight  of  the  unwashed  fleece  in  matured 
rams  may  be  put  at  about  fourteen  to  eighteen  pounds,  and  in 
ewes  at  about  ten  to  fourteen  pounds. 

X.  Compared  with  American  Merinos. 

(1)  Rambouillets   are    much    larger,    have   better   mutton 
form  and  better  feeding  qualities  and  a  longer  staple  of  wool. 

(2)  The  American  Merinos  have  a  wider  adaptation   in 
grazing,    since   they   would   maintain   themselves   under   some 
conditions  where  the  larger  Rambouillets  would  fail. 

(3)  In  other  respects  they  are  very  similar  in  their  char- 
acteristics. 


RAMBOUILLETS.  203 

PRINCIPAL    POINTS. 

I.     In  the  absence  of  an  authorized  scale  of 
points,  the  following  is  submitted : 

(1)  Size— Medium  for  the  breed,  but  considerably  larger 
than  in  any  of  the  other  Merino  families. 

(2)  General  Outline — Large,  strong  of  limb,  and  at  least 
fairly  even  and  smooth. 

(3)  Head— Medium  in  size,  wide  at  the  poll  and  some- 
what fine  at  the  muzzle. 

(a)  It  is  completely  covered  with  dense  wool,  except  for 
a  short  distance  from  the  muzzle  upward. 

(b)  Eye,  large  and  clear,  though  closely  surrounded  with 
wool. 

(c)  Ears,    inclining  to   short,   with   outward   and   slightly 
upward  erection  and  covered  with  fine  hair. 

'(d)  Horns,  in  the  male  only,  which,  on  leaving  the  poll, 
make  a  backward,  downward  and  forward  semi-circular  curve, 
and  then  circle  outward  at  the  tips. 

(4)  Neck — Inclining  to  short  and  deep. 

(a)  It  should  blend  evenly  into  the  shoulders. 

(b)  Excessive  dewlap  and  throatiness  are  to  be  guarded 
against. 

(5)  Back — Broad,  straight  and  of  even  width. 

(a)  Withers,   wide   and   not   sharp   or  elevated,   as   they 
sometimes  are. 

(b)  Loin,  wide,  strong. 

(c)  Pelvic  arch,  not  elevated. 

(6)  Forequarters — Fully    equal    to    the    hindquarters    in 
development. 

(a)  Shoulders,  well  rounded  out,  and  not  rough  at  the 
points. 

(b)  Chest,  wide  and  deep. 

(c)  Breast,  wide,  well  forward  and  carrying  one  or  more 
folds  or  wrinkles,  especially  in  the  rams. 

(d)  Brisket,  wide. 

(e)  Forearm,  strong  and  well  muscled. 

(7)  Barrel — Deep,  inclining  to  long,  but  not  really  rangy. 

(a)  Ribs,    deep   and   rounded   rather   than   downward   in 
their  spring. 

(b)  Crops,  level  and  not  sunken  as  they  sometimes  are. 

(c)  Fore  and  hind  flanks,  well  down  and  full. 

(d)  Girth  at  heart  and  hind  flank,  good  and  about  even. 

(e)  Underline,  straight. 

(8)  Hindquarters — Long,  wide,  deep,  square  behind. 

(a)  Hips,   large   and   rounded   on   the   side   rather   than 
sloping. 


2O4  THE    STUDY    OF    BREEDS. 

(b)  Crupper,    creased,    and    possessed    of    moderate    and 
gradual  downward  slope. 

(c)  Thighs,  broad  and  full. 

(d)  Twist,  well  down  and  full. 

(9)  Legs — Strong,   straight  and  of  but  moderate  length. 

(a)  They  should  be  placed  well  under  the  body  and  wide 
apart. 

(b)  Too  much  of  length  is  to  be  guarded  against. 

(10)  Fleece — Long,  fine,  even  in  length  and  quality  and 
dense. 

(a)  The     fiber     should     be     strong,     elastic,     beautifully 
crimped,  not  less  than  four  inches  long  at  one  year,  and  should 
stand  at  right  angles  to  the  body. 

(b)  When  opened  it  should  present  a  bright,  lustrous,  oily 
appearance. 

(c)  While  the  yolk  or  oil  should  be  abundant,  flakes  and 
scurf  should  be  absent. 

(d)  It  should  cover  every  part  except  for  a  short  distance 
above  the  muzzle,  the  eyes  and  ears,  and  below  the  fetlock. 

(e)  Skin,  pinkish  or  flesh-colored. 

II.  General  Appearance — The  Rambouillet  is 
a  tall,  strong  sheep,  a  little  upstanding,  only  fairly 
symmetrical  in  form  and  of  easy  action. 

III.  Compared  with  the  American  Merino. 

(1)  The   Rambouillets   are   much   taller,   larger,   heavier, 
stronger  limbed  and  are  somewhat  more  rangy. 

(2)  They  have  a  better  mutton   form  and  are  also  con- 
siderably less  wrinkled,  and 

(3)  The  wool  is  much  longer,  but  is  not  quite  so  dense  or 
fine,  and  is  much  more  free  from  excess  of  yolk. 

IV.  Compared  with  the  Delaines. 

(1)  The    Rambouillets    are    considerably    taller,    larger, 
heavier  and  stronger  limbed  and  are  somewhat  more  rangy. 

(2)  They  have  a  mutton   form  not  quite   so   smooth   or 
refined. 

(3)  The  wool  of  the  two  tyoes  is  very  similar  in  many 
respects,  but  the  Rambouillet  fleece  is  not  so  heavy  in  propor- 
tion to  the  size  of  the  sheep. 


\ 

___ 

Ju^**ii      Cj     /Vj 

I  • 


I 

THE    MEDIUM    WOOLED 
BREEDS 


. 

LECTURE  NO.  7. 

SOUTHDOWN    SHEEP — ORIGIN    AND    HISTORY,  CHAR- 
ACTERISTICS   AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Sonthdowns  are  so  named  from  a  long 
range  of  chalky  hills  upon  which  they  originally 
pastured. 

(1)  These  hills  extend  through  the  southern. part  of  the 
counties  of  Kent,  Sussex,  Hampshire  and  Dorsetshire. 

(2)  They  are  some  sixty  miles  long  and  five  or  six  miles 
broad  and  are  contiguous  to  the  sea  and  also  to  vale  land 
capable  of  furnishing  plentiful  supplies  of  food. 

(3)  They  have  a  dry  soil  and  are  covered  with  a  rich, 
sweet,  short,  dense  herbage. 

II.  On  these  hills  the  progenitors  of  the  South- 
downs  have  fed  for  many  centuries. 

(1)  They    are    one    of    the    smaller    varieties    of    sheep 
originally    found    in    various   parts   of    England,    which    were 
characterized  by  dark  faces  and  feet,  and  in  some  instances 
by  wool  of  the  same  character,  and  nearly  all  of  which  were 
horned. 

(2)  Improvement    in    Southdowns    was    effected    much 
earlier  than  in  any  of  the  other  dark-faced  breeds. 

III.  External  characters  of  the  original  South- 
down. 

(1)  They  were  small  in  outline,  long  and  thin  in  the  neck, 
narrow  in  the  forequarters,  high  in  the  shoulder,  sharp  on  the 
back,  low  behind,  flat  in  the  rib  and  long  though  not  coarse 
in  limb. 

(2)  The  wool  was  short,  fine  and  curling. 

206 


SOUTHDOWN    SHEEP.  207 

(3)   It  is  thought  originally  they  were  horned,  but  none 
have  existed  within  the  historic  period  of  the  breed. 

IV.  The  improvement  of  Southdowns  began 
about  the  period  of  the  American  Revolutionary  war 
in  1776. 

(1)  It  received  its  chief  impulse,  however,  from  the  high 
prices  paid  for  mutton  during  the  Napoleonic  wars. 

(2)  The   two   most   noted   improvers   of  the   breed   were 
John  Ell  man  of  Glynde,  near  Lewis  in 'Sussex,  and  later  Tonas 
Webb  of  Babraham,  Cambridgeshire. 

V.  John  Ellman  began- his  work  of  improve- 
ment about  1780,  and  died  in  1832. 

(1)  While  improving  the  form  he  guarded  well  the  con- 
stitutional qualities  of  the  animal. 

(2)  He  left  this  beautiful  breed  much  the  same  in  type  as 
it  is  to-day. 

VI.  Distribution  of  Southdowns  in  Britain. 

(1)  They  have  virtually  superseded  the  ancient  breeds  of 
Berkshire,  Hampshire  and  Wiltshire,  and  for  a  time  greatly 
circumscribed    the    limits    of    the    area    occupied    by    horned 
Dorsets. 

(2)  They   occupy   limited   areas   suited   to   their   require- 
ments in  many  of  the  counties  of  England  and  they  have  also 
been  introduced  into  Scotland  to  some  extent,  and 

(3)  They  have  been   so  fused  into   several  breeds  as  to 
almost  obliterate  their  distinctions. 

VII.  Importations  into  the  United  States. 

(1)  They    were    imported    into    America    from    England 
about  the  beginning  of  the  century. 

(2)  Dr.  Rose  of  Fayette,  Seneca  county,  N.  Y.,  possessed 
a  small  flock  as  early  as  1803. 

(3)  Importations  have  been  made  at  intervals  during  the 
century,  but  not  in  large  numbers. 

(4)  The  great  demand  during  much  of  the  century  for 
fine  wool  and  the  relatively  small  size  of  this  excellent  breed 
have  militated  against  its  rapid  distribution. 

VIII.  Organizations. 

(1)  Associations   to   promote   the   interests   of  the  breed 
have  been  established,  first,  in  the  United  States  and  later  in 
Great  Britain. 

(2)  The  American  Southdown  Breeders'  Association  was 
organized  in  1882. 


208  THE    STUDY    OF    BREEDS. 


IX.  Distribution   in   the   United    States   an< 
Canada. 

(1)  Southdowns    have    been    recorded    from    forty-thre 
different  states  and  from  six  provinces  of  Canada. 

(2)  They  are  most  numerously  kept  in  the  province  o 
Ontario  and  in  the  states  of  Ohio,  New  York,  Pennsylvania 
Illinois,  Wisconsin,  Vermont  and  Kentucky,  and  in  the  orde 
named. 

X.  Registration  in  the  United  States. 

(1)  In  all,  12,350  animals  have  been  recorded. 

(2)  Of  these,  3,650  are  rams,  8,587  are  ewes  and  113  ar 
wethers. 

LEADING    CHARACTERISTICS. 


I.  Relative  size. 

(1)  The    Southdowns   are   the    smallest   of   the   medium 
wooled  breeds  that  have  been  imported  into  America,  but 

(2)  Owing  to  their  compact  form,  they  weigh  remarkabl; 
well  in  proportion  to  their  size. 

II.  Adaptability. 

(1)  Southdowns  are  best  adapted  to  undulating,   rollinj 
or  broken  and  hilly  lands  with  a  dry  soil  and  a  short,   fin 
herbage,  but 

(2)  They  can  also  be  grown  in  good  form  in  arable  sec 
tions  where  the  land  is  fairly  productive. 

III.  Early  maturing-  qualities. 

(1)  In  early  maturing  qualities  Southdowns  stand  in  thi 
very  first  rank. 

(2)  When  well  fed,  the  lambs  are  in  condition  for  marke 
at  almost  any  age. 

IV.  Grazing  qualities. 

(1)  Their  small  size  and  active  habits  pre-eminently  adap 
them  to  grazing  on  hilly  and  broken  land,  and 

(2)  Their  tidy,  thick  fleece  of  short  wool  enables  them  t< 
endure  well,  exposure  to  storms. 

V.  Feeding  qualities. 

(i)  These  also  have  placed  them  in  the  front  rank. 


SOUTHDOWN    SHEEP.  2OQ 

(2)  Their  tidy,  neat  forms  constitute  them  easy  keepers 
and  they  are  sufficiently  docile  to  submit  to  the  necessary 
restraints  of  feeding. 

VI.  Quality  of  the  meat. 

(1)  In  this  respect  also 'they  stand  in  the  front  rank. 

(2)  The  mutton  is  tender,   juicy,   fine  grained,   of  good 
flavor  and  yields  a  large  proportion  of  good  meat,  both  to  live 
and  dead  weights. 

VII.  Value  in  crossing  and  grading. 

(1)  They  have  been  used  more  than  any  other  breed  in 
the  origination  of  various  other  pure  dark-faced  breeds. 

(2)  They    may    with    much    advantage   be    crossed    upon 
grades  of  the  various  long-wooled  breeds,  upon  large-bodied 
common  ewes  and  upon  grade  Merinos,  where  a  more  com- 
pact and  easy  keeping  mutton  sheep  is  wanted. 

VIII.  Breeding  qualities. 

(1)  The  breeding  qualities  of  Southdowns  are  good,  but 
not  more  than  average. 

(2)  They  are  not  distinguished  for  the  number  of  couplets 
which  they  produce. 

IX.  Wool  production. 

(1)  The  fleece  is  finer  than  that  of  any  of  the  other  British 
breeds   imported   into   America,    and   it   has    something   more 
of  closure. 

(2)  It  is  dense,  however,  and  would  probably  average  five 
to  seven  pounds  unwashed. 


STANDARD    POINTS. 

I.  The  following  is  the  standard  of  excellence 
adopted  by  the  American  Southdown  Breeders' 
Association : 

POINTS. 

(1)  Head — Medium  in  size  and  hornless;  fine,  car- 
ried well  up,  the  forehead  or  face  well  covered 
with  wool,  especially  between  the  ears  and  on 
the  cheeks,  and  in  the  ewe  slightly  dished     .         .     5 

(2)  Lips  and  Under  Jaw — Fine  and  thin        .         .         I 

(3)  Ears — Rather  small,  tolerably  wide  apart,  cov- 
ered with  fine  hair,  and  carried  with  a  lively 
back  and  forth  movement 2 

(4)  Eyes — Full  and  bright 3 

14 


210  THE    STUDY    OF    BREEDS. 

POINTS. 

(5)  Face — A   uniform   tint  of  brown  or  gray,   or 
mouse  color     ........     3 

(6)  Neck — Short,  fine  at  the  head,  but  nicely  taper- 
ing,   and    broad    and    straight    on    top    at    the 
shoulders      ........         4 

(7)  Shoulders — Broad   and    full,    smoothly   joining 
the  neck  with  the  back  ......     5 

(8)  Breast — Wide,   deep   and   projecting  well    for- 
ward,  the  forelegs   standing  wide  apart     .         .     5 

(9)  Back  and  Loin — Broad  and  straight  from  shoul- 
ders to  rump       .......         7 

(10)  Ribs — Well  arched,  extending  far  backward, 

the  last  projecting  more  than  the  others  .  .  6 

(u)  Rump — Broad,  square  and  full,  with  tail  well 

set  up  .........  6 

(12)  Hips — Wide,    with   little    space   between   them 
and  last  ribs    ........     6 

(13)  Thighs — Full  and  well  let  down  in  the  twist, 

the  legs  standing  well  apart       ....        6 

(14)  Limbs — Short  and  fine  in  bone  and  in  color  to 
agree  with  face 3 

(15)  Forelegs — Well    wooled    and    carrying    mutton 

to  the  knee,  but  free  from  meat  below     .         .         2 

(16)  Hind  Legs — Well  filled  with  mutton  and  wooled 

to  the  hocks,  neat  and  clean  below     .         .         .2 

(17)  Belly — Straight   and   well    covered    with    wool, 
the  flank  extending  so  as  to  form  a  line  parallel 
with  the  back  or  top  line 5 

(18)  Fleece — Compact,  the  whole  body  well  covered 
with  moderately  long  and  close  wool,  white  in 
color  and  carrying  some  yolk      .         .         .         .12 

(19)  Form — Throughout    smooth    and    symmetrical, 
with  no  coarseness  in  any  part  ....        9 

(20)  General  Appearance — Spirited    and    attractive, 
with  a  determined  look  and  proud  and  firm  step, 
indicating    constitutional    vigor    and    thorough 
breeding 8 


Perfection 100 

II.     Additional  remarks. 

(1)  A  good   Southdown   furnishes  in  its  form  the  true 
ideal  type  of  the  mutton  sheep. 

(2)  It    is    admirably    proportioned    and    of   perfect    sym- 
metry, but 

(3)  Lack  of  size  and  lack  of  weight  in  the  fleece  to  some 
extent  interfere  with  its  more  general  distribution. 


LECTURE  NO.  8. 

TUNIS    SHEEP THEIR   ORIGIN    AND    HISTORY,  CHAR- 
ACTERISTICS AND  STANDARD  POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Tunis  sheep,  as  the  name  would  indi- 
cate, came  originally  from  Tunis,  in  Northern  Africa. 

(1)  In  their  native  home  they  are  what  may  be  termed 
a  mountain    or  semi-mountain  breed. 

(2)  They  feed  upon  the  ranges  southward  to  the  desert 
and  eastward  to  Algeria. 

II.  Origin  of  the  breed. 

(1)  Their  earliest   origin   is  lost   in   the   obscurity  of  a 
distant  past. 

(2)  They  fed  upon  those  ranges  before  the  commence- 
ment of  the  Christian  era. 

III.  When  imported  into  the  United  States. 

(1)  The  first  and  only  importation  was  made,  it  has  been 
claimed,  in  1799. 

(2)  In  that  year  a  few  specimens  were  shipped  to  the 
United  States  by  or  through  Gen.  William  Eaton,  who  was 
then  United  States  consul  at  Tunis. 

(3)  Only  one  male  and  one  female  survived  the  voyage, 
and  these  are  the  progenitors  of  all  the  Tunis   sheep   now 
found  in  the  United  States. 

IV.  Progress  in  the  United  States. 

(1)  The  original  pair  were  placed  on  the  farm  of  Judge 
Richard  Peters  near  Philadelphia. 

(2)  They   and   their   grades   multiplied   until   the   neigh- 
boring counties  were  well  stocked  with  them. 

V.  Hindrances  to  rapid  extension. 

(i)  The  dominance  of  the  fine  wool   interests  operated 
against  the  rapid  extension  of  the  breed  southward,  and 

211 


TUNIS    SHEEP.  213 

(2)  The  advent  of  the  Down  breeds  hindered  their  exten- 
sion northward. 

VI.  Introduction  into  the  South. 

(1)  It  is  said  they  were  introduced  into  Georgia  early  in 
the  century  and  some  flocks  were  early  established  in  Virginia 
and  the  Carolinas. 

(2)  These  were  kept  with  satisfactory  results  until  they 
were  almost  annihilated  by  the  Civil  war. 

VII.  Re-establishment  of  the  breed. 

(1)  Their  continued  existence  was  made  known  to  the 
general  public  by  an  exhibit  made  at  the  World's  Fair,  held  at 
Chicago  in  1893. 

(2)  This  exhibit  attracted  the  attention  of  Charles  Roun- 
tree  of  Yountsville,   Ind.,   who  visited  the  Carolinas  in   1894 
and  purchased  a  small  flock  for  his  Indiana  farm. 

(3)  They   were   selected   from   what   some   have   claimed 
was  the  only  surviving  flock  bred  pure  at  that  time  in  the 
United  States. 

VIII.  Organization. 

(1)  An  association  was  organized  in  the  interests  of  the 
breed  in  1896,  with  headquarters  in  Indiana. 

(2)  Records  are  also  being  kept. 

IX.  Distribution  in  the  United  States. 

(1)  The  number  of  pure  flocks  in  the  United  States  is 
probably  less  than  a  score. 

(2)  These  are  centered  in  Indiana  and   South   Carolina, 
but  they  are  extending  southward. 

X.  Registration  in  the  United  States. 

(1)  Only    a    few    hundred    individuals    have    yet    been 
recorded,  but 

(2)  The  number  is  rapidly  increasing. 


LEADING    CHARACTERISTICS. 

I.     Relative  size. 

(1)  In  size,  the  Tunis  sheep  are  not  far  different  from 
the  Dorset,  and  in  general  outline  they  have  some  resemblance, 
but  the  Dorsets  are  considerably  heavier. 

(2)  The  average   weight   of  the   matured   rams   in   good 
form  may  be  put  at  about  180  pounds  and  of  matured  ewes 
at  about  135  pounds. 


214  THE    STUDY    OF    BREEDS. 

II.  Adaptability. 

(1)  Because  of  their  great  hardihood  the  Tunis  sheep  are 
adapted  to   conditions   where   breeds   other   than   the   Merino 
would  fail. 

(2)  They  seem  to  have  much  ability  to  withstand  the  heat 
of  a  warm  climate,  hence  they  will  probably  spread  southward 
rather  than  northward,  where  the  field  is  much  more  occupied 
with  other  breeds. 

(3)  Their  habit  of  breeding  at  almost  any  season  desired 
emphasizes  such  adaptation. 

III.  Early  maturing  qualities. 

(1)  These  are  of  the  best,  since  the  lambs  can  be  rapidly 
pushed  along  for  the  market. 

(2)  This  property  should  prove  especially  valuable  under 
southern  conditions,  where  winter  lambs  could  be  grazed  much 
of  the  time  on  pastures  grown  for  the  purpose. 

IV.  Grazing  qualities. 

(1)  These  are  excellent,  since  they  are  active  foragers  and 
like  the  Merino  will  consume  a  great  variety  of  plants. 

(2)  They  take  kindly  to  the  native  grasses  of  the  south, 
including  those  that  infest  the  corn  and  cotton  fields. 

V.  Feeding  qualities. 

(1)  These  are  good,  since  they  can  be  fed  for  market  at 
almost  any  age. 

(2)  Their   value    in   fattening   under   the    folding   system 
has  not  apparently  been  proved,  but  there  would  seem  to  be 
no  reasons  why  they  should  not  do  well  under  such  a  system. 

(3)  It  is  also  claimed  that  the  carcass  dresses  profitably 
on  the  block. 

VI.  Quality  of  the  meat. 

(1)  The  quality  of  the  meat  is  said  to  be  of  the  very  best. 

(2)  The  fat  is  blended  with  the  lean,  rather  than  laid  on 
externally  and  internally,  and  the  flavor  of  the  meat  has  been 
highly  praised. 

VII.  Value  in  crossing  and  grading. 

(1)  When  crossed  upon  the  various  Down  breeds  they  put 
their    stamp    upon    the    progeny,    thus    showing    their    great 
prepotency. 

(2)  The  cross  upon  the  Merino,  pure  or  graded,  is  said 
to  improve  the  mutton  qualities,  and  that  upon  native  stocks 
in   the   south   results   in   marked   improvement   in   the    entire 
animal. 


TUNIS      SHEEP.  215 

VIII.  Breeding  qualities. 

(1)  Like  the  Dorsets,  Tunis  sheep  are  prolific. 

(2)  They  not  only  produce  many  couplets,  but  in  some 
instances  they  breed  twice  a  year. 

IX.  Wool  production. 

(1)  The  wool  would  seem  to  be  not  very  dissimilar  to 
that  of  the  Dorset  in  quantity  and  quality. 

(2)  The  average  fleece  may  be  put   at  about  seven  and 
one-half  pounds  unwashed. 

X.  Compared  with  Southdowns. 

(1)  The  Tunis  sheep  are  larger  and  more  rangy  than  the 
Southdowns,   are  ahead  of  the  latter  in  adaptation  to  warm 
climates,- have  better  breeding  qualities  and  produce  a  heavier 
fleece. 

(2)  The  Southdowns  have  a  somewhat  more  perfect  mut- 
ton form,  probably  keep,  more  easily  and  dress  even  better  on 
the  block. 

(3)  In  other  essential  characteristics  they  do  not  greatly 
differ. 

STANDARD    POINTS. 

I.     The  following  is  the  scale  of  points  adopted 
by  the  American  Tunis  Sheep  Breeders'  Association : 

POINTS. 

(1)  Blood — Imported  from  Tunis  or  a  perfect  line 
of  ancestors  extending  back  to  the  flock  owned 
and  bred  by  Judge   Richard   Peters  of  Penn- 
sylvania   .........  20 

(2)  Constitution — Healthful  countenance,  lively  look, 

head  erect,  deep  chest,  ribs  well  arched,  round 
body  with  good  length,  strong,  straight  back, 
muscles  fine  and  firm  .  .  .  .  15 

(3)  Fleece — Medium   length,   medium  quality,   me- 
dium    quantity,     color     tinctured     with     gray, 
ijsver  pure  white,   evenness  throughout        .         10 

(4)  Covering — Body   and   neck   well    covered   with 
wool,   legs  bare  or  slightly  covered,   face  free 

of  wool  and  covered  with  fine  hair  10 

(5)  Form — Body  straight,  broad  and  well  propor- 
tioned, small  bone ;  breast,  wide  and  prominent 
in  front ;  tail,  the  little  end  should  be  docked, 
leaving  the  fleshy  part  fan  shape  or  tapering, 
three  to  six  inches  broad,   four  to  six  inches 
long  and  well  covered  with  wool  .        .        .        .12 


2l6  THE    STUDY    OF    BREEDS. 


POINTS 

(6)  Head — Small  and  hornless,  or  nearly  so,  taper- 
ing to  end  of  nose ;   face  and  nose  clean ;   in 
color,  brown  and  white ;  ears  broad,  pendulous 
and  covered  with  fine  hair,  in  color  brown  to 
light  fawn 10 

(7)  Neck — Medium  in  length,  well  placed  on  shoul- 
ders,  small   and  tapering       .         .         .         .         .5 

(8)  Legs — Short;  color,  brown  and  white  (slightly 
wooled  below  the  knee  not  objectionable)     .        6 

(9)  Size — In   fair  condition ;   when   fully  matured, 
rams   should   weigh    150   pounds   and   upward, 
ewes  120  pounds  and  upward       .  .     6 

(10)  General  Appearance — Good  carriage,  head  well 
up,  quick,  elastic  movements  showing  symme- 
try of  form  and  uniformity  of  character 
throughout  6 

Perfection 100 

II.  Compared  with  Southdowns. 

(1)  Tunis  sheep  are  larger,  though  perhaps  not  heavier, 
and  are  more  rangy  and  somewhat  longer  in  the  limbs. 

(2)  The  ears  are  longer  and  droop,  and  the  tail  is  much 
broader. 

(3)  The  head  and  legs  are  not  quite  so  well  covered,  the 
wool  is  somewhat  longer  and  coarser,  and  the  fleece  a  little 
heavier. 

III.  Peculiarities  of  the  tail. 

(1)  At  birth  the  tail  has  much  loose  skin  extending  from 
the  base  for  a  considerable  distance  downward. 

(2)  Unless  when  cut  close  while  the  animal  is  young  the 
space  thus  furnished  fills  with  a  fatty  substance  to  the  width 
of  three  to  four  inches. 

(3)  It  will  then  weigh  from  three  to  six  pounds,  accord- 
ing to  the  condition  of  the  sheep. 

(4)  The  Tunis  breed  is  not  to  be  confounded  with  various 
other  races  of  fat-tailed  sheep  found  in  the  old  world. 


LECTURE  NO.  9. 

DORSET  HORN  SHEEP ORIGIN  AND  HISTORY,   CHAR- 
ACTERISTICS   AND    PRINCIPAL    POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Dorsets  are  an  ancient  breed  of  sheep, 
which,  in  large  numbers,  inhabited  certain  of  the 
midland  and  southeastern  counties  of  England  dur- 
ing previous  centuries. 

(1)  They  had  substantially  the  same  characteristics,  but 
some  minor  differences  existed,  largely  due  to  variations  of 
climate  and  food. 

(2)  In  nearly  all  of  those  districts  their  identity  has  been 
obliterated  through  crossing  with  other  breeds. 

II.  The  central  home  of  the  breed  at  present 
is  in  Dorsetshire  and  Somersetshire,  where  they  have 
been  bred  from  time  immemorial. 

(1)  The  leading  flocks  in  Dorset  are  found  in  the  south 
and   west   with   Dorchester   as   a   center,    and   in   the   isle   of 
Purbeck. 

(2)  In  Somerset  it  is  claimed  that  they  are  more  numer- 
ous than  in  Dorset  and  are  somewhat  larger  in  frame. 

III.  The  original  sheep  of  Dorset  and  Somer- 
set compared. 

(1)  The  sheep  of  Dorset  were  rather  small  and  light  of 
carcass,  black  of  nose  and  lip,  wide  of  horn,  light  and  low  in 
the  shoulders,  long  but  not  coarse  of  limb,  and  ragged  in  coat, 
but  they  were  broad  and  somewhat  deep  of  loin. 

(2)  The  Somerset  Dorsets  were  larger  and  more  lank  in 
form,  had  pink  noses,  longer  wool,  and  produced  larger  lambs. 

IV.  Breeding  characteristics  of  the  original 
Dorsets. 

217 


DORSET    HORN    SHEEP.  2IQ 

(1)  There  is  evidence  to  show  that  for  at  least  200  years 
past  it  was  customary  with  many  to  breed  them  so  as  to  drop 
lambs  in  the  early  autumn,  and 

(2)  In  many  instances  they  have  been  bred  twice  a  year, 
like  the  sheep  of  some  warm  climates. 

V.  The  improvement  of  the  breed. 

(1)  But    little    was    done    for    the    improvement    of    the 
breed  until  near  the  middle  of  the  century. 

(2)  They  did  not  receive  much  encouragement  from  the 
agricultural   societies,   and  were  not  recognized  as  a  distinct 
breed  at  the  Royal  Agricultural  Society's  show  until  1862. 

(3)  The  improvement  of  the  breed  was  brought  about  by 
careful    selecting,   judicious   mating  and   improved   food,    and 
without  drawing  upon  alien  blood. 

VI.  The  improvers  of  Dorsets. 

(1)  No  one  name  stands  out  pre-eminently  as  an  improver 
of  Dorsets,  but  the  first  distinguished  in  this  line  was  Richard 
Seymour  of  Bradpole. 

(2)  During  recent  years  many  breeders  have  been  zealous 
in  this  work. 

VII.  Period  of  retrogression. 

(1)  During  the  first  half  of  the  century,   Dorsets  were 
at  first  superseded  by  Merinos,  and  to  a  far  greater  extent  by 
Southdowns. 

(2)  They  were  also  much  crossed  upon  by  Southdowns 
and  Leicesters,  insomuch  that 

(3)  At  one  time  fears  were  entertained  in  some  quarters 
for  the  preservation  of  the  breed,  but  they  are  rapidly  regaining 
lost  ground. 

VIII.  Distribution  in  Britain. 

(1)  Outside  of  Dorset  and   Somerset,   Dorsets  are  most 
numerous  in  Devon  and  the  Isle  of  Wight,  but 

(2)  During   recent   years   small    flocks   have   been   estab- 
lished   in   other   counties   of    England,    and   in    Scotland   and 
Ireland. 

(3)  Prior  to  1885  they  were  very  largely  confined  to  the 
counties  of  Dorset  and  Somerset. 

IX.  Distribution  in  other  countries. 

(1)  They  were  first  imported  into  Canada  in  1885  by  E. 
Stanford  of  Markham,  Ont.. 

(2)  They   were   first   introduced   into   the   United    States 
from  Hamilton,  Ont.,  by  William  Daley  of  Lockport,  N.  Y., 
in  1887. 


22O  THE    STUDY    OF    BREEDS. 

(3)  The  first  direct  importation  was  made  from  Britain 
by  A.  Thayer,  Hoosick  Falls,  N.  Y.,  and  E.  F.  Bowditch  of 
Massachusetts,   in   1887. 

(4)  They  were  introduced  into  France  in  1890. 

X.     Organizations. 

(1)  Associations  to  promote  the  interests  of  the  breed 
have   been   established  both   in   England   and   in   the   United 
States. 

(2)  The  American  Dorset  Horn  Association  was  estab- 
lished in  1891. 

(3)  The  American  Continental  Dorset  Club  was  estab- 
lished in  1897. 

XL     Distribution   in   the   United   States   and 
Canada. 

(1)  Dorsets  are  now  being  recorded  from  27  states  and 
from  several  of  the  provinces  of  Canada. 

(2)  In  the  United  States  they  are  found  most  numerously 
in   New   York,    Pennsylvania,   phio,    Massachusetts,   Vermont 
and  Connecticut,  and  probably  in  the  order  named. 

XII.     Registration  in  the  United  States. 

(1)  The  two  American  associations  have  registered  10,738 
animals. 

(2)  Of  these  a  small  percentage  only  are  duplicates. 

LEADING    CHARACTERISTICS. 

I.  Relative  size. 

(1)  In  size  the  Dorsets  are  larger  than  the  Southdowns, 
but  do  not  weigh  so  well  in  proportion. 

(2)  The  size  has,  however,  been  much  improved  during 
recent  years. 

(3)  The  average  weight  of  matured  rams  in  fair  flesh  is 
about  215  pounds  and  of  matured  ewes  165  pounds. 

II.  Adaptability. 

(1)  They    have    a    semi-mountain    character    which    well 
adapts   them   to  grassy  slopes,   plains   and   hills   of  moderate 
elevation,  and  yet 

(2)  They  can  be  reared  in  fine  form  on  arable  land,  and 
even  on  land  not  sufficiently  drained. 

(3)  For    the    production    of    "winter    lambs,"    that    is, 
unweaned  lambs  which  can  be  marketed  in  the  winter  and 
early  spring,  they  are  unrivalled. 


DORSET    HORN    SHEEP.  221 

III.  Early  maturing  qualities. 

(1)  They    stand    in    the    front    rank    in    early    maturing 
qualities. 

(2)  The    lambs    especially    attain    heavy    weights    at    an 
early  age. 

IV.  Grazing  qualities. 

(i)  Their  grazing  qualities  are  excellent,  as  they  are 
quick  in  movement  and  are  possessed  of  good  staying  pow- 
ers, and 

,2)  They  will  eat  coarser  herbage  than  some  of  the  other 
breeds. 

V.  Feeding  qualities. 

(1)  Owing  to  their   docility  they   stand  the   confinement 
of  folding  and  housing  well. 

(2)  When  sufficiently  well   fed  the  aged  dams  are  ready 
for  the  market  almost  as  soon  as  the  lambs  which  they  suckle. 

VI.  Quality  of  the  meat. 

(1)  The  meat   is  tender,   good   and   well   flavored   where 
the  pasture  is  suitable,  and  it  has  a  fair  proportion  of  lean,  but 

(2)  The  proportion  of  dead  meat  to  the  live  weight  is  not 
quite  equal  to  that  obtained  from  the  Southdown. 

VII.  Value  in  crossing  and  grading. 

(1)  Dorsets  answer  better   for  being  crossed  upon  than 
for  crossing  for  mutton  uses,  as 

(2)  Horns  in  mutton  sheep  are  not  desirable,  but 

(3)  In   producing   a   class   of   cross  bred   or  grade   ewes 
possessed  of  the  propensity  to  breed  early,  they  are  of  great 
value. 

VIII.  Breeding  qualities. 

(1)  These  are  of  the  very  first  order. 

(2)  They  may  be  mated  in  the  spring,  breed  regularly, 
and  will  in  some  instances  breed  twice  a  year. 

(3)  It  is  claimed  that  they  produce  from  130  to  180  per 
cent  of  lambs,  and  the  dams  are  good  nurses  and  great  milkers. 

IX.  Wool  production. 

(1)  It  has  been  estimated  that  the  mature  sheep  will  shear 
on  an  average  fromjsbc  to  eight  pounds  unwashed  wool  and 
the  lambs  from  two  an^bne^aTrto  three  pounds. 

(2)  In  fineness  it  is  next  to  that  of  the  Tunis. 


222  THE    STUDY    OF    BREEDS. 

X.     Compared  with  Southdowns. 

(1)  Dorsets  lead  considerably  in   size,  are  more  prolific 
and  better  milkers,  are  superior  for  crossing  when  early  lambs 
are  sought,  and  grow  a  heavier  fleece. 

(2)  The  Southdowns  have  more  of  general  adaptability, 
mature    even    more    quickly,    and    fatten    and    kill    somewhat 
better. 

PRINCIPAL    POINTS. 

I.     In  the  absence  of  an  authorized  scale  of 
points,  the  following  is  submitted : 

(1)  Size — Medium  for  the  breed,  but  the  size  is  of  course 
affected  by  environment. 

(2)  General  Outline — Inclining  to  long  and  not  too  com- 
pact or  massive. 

(3)  Head — Large  rather  than  small,  tapering  toward  the 
muzzle  and  longer  than  in  some  breeds,  and  covered  with  a 
tuft  of  wool  of  medium  length. 

(a)  Forehead,  broad  and  covered  with  a  tuft  of  wool  of 
medium  length. 

(b)  Nose,   frequently  slightly  Roman,   more  especially  in 
the  males. 

(c)  Poll,  wide. 

(d)  Horns   in  both  sexes,   small   and  flat   in  the   female, 
but  considerably  longer,  stronger  and  more  angular  in  the  male 
and  curved  spirally  outward  from  the  side  of  the  head. 

(^)   Ears,    fairly    long    and    fine    and    inclining    a    little 
outward. 

(4)  Neck — Not  less  than  medium  in  length  and  general 
development. 

(a)  Not    strong   at   the   junction   with   the   lead,    nor   of 
more    than    average    development    at    the    junction    With    the 
shoulders. 

(b)  Depression  on  the  top  is  to  be  guarded  against. 

(5)  Back — Fairly  wide,  straight  and  level. 

(a)  Withers  fairly  wide  and  not  elevated. 

(b)  Loin,  broad  and  long. 

(6)  Forequarters — Of  nearly  equal  development  with  the 
hindquarters,  but  not  quite  so  well  filled  out. 

(a)  Shoulders  of  fair   size  and   moderately   rounded   out 
above,  with  increasing  fullness  in  center  and  lower  portion. 

(b)  Chest,  capacious. 

(c)  Breast,  wide,  deep  and  at  least  moderately  well  filled. 

(d)  Brisket,  rounded  and  of  much  width. 

(e)  Forearm,  inclining  to  long  and  tapering. 

(7)  Body — Inclining  to  long  in  the  barrel  and  capacious. 


DORSET    HORN    SHEEP.  223 

(a)  Ribs  of  medium  closeness  and  fairly  round  and  deep 
i  their  spring. 

(b)  Crops,  undue  depression  is  to  be  guarded  against. 

(c)  Foreflank,  full. 

(d)  Hindflank,  low  and  moderately  full. 

(e)  Deficient  heart  girth  is  to  be  guarded  against. 

(f)  Underline,  nearly  straight. 

(8)  Hindquarters — Long,  wide,  deep  and  full. 

(a)  Hips,  large,   of  at  least  medium   fullness  and  depth, 
nd  long. 

(b)  Crupper,  creased  above  the  spinal  column. 

(c)  Thighs,  full,  inclining  to  long  and  tapering. 

(d)  Buttock,  wide  and  square. 

(e)  Twist,  full  and  placed  medium  low. 

(9)  Legs — Medium    in    length,    size    and    strength,   and 
traight. 

(a)  They  should  stand  firmly  and  well  apart. 

(b)  In  color  they  are  white. 

(10)   Fleece — Evenly  distributed  over  the  body,  coming  but 
short  distance  forward  on  the  cheek  and  down  to  the  knee 
nd    hock. 

(a)  The  wool  inclines  to  fine,  is  about  three  and  one-half 
iches  long  when  grown,  and  not  more  than  medium  in  density. 

(b)  It  is  beautifully  white  and  has  a  fair  amount  of  yolk. 

(c)  The  skin  should  be  flesh-colored. 

II.  General  appearance. 

(1)  The  Dorset  is  a  somewhat  long-bodied  sheep  of  fair 
ymmetry  and  style,  and 

(2)  It  is  active,  easy  and  graceful  in  its  movements. 

III.  Compared  with  the  Southdown. 

(1)  The  Dorset  is  considerably  larger  and  more  rangy  in 
3rm  and  limb. 

(2)  It  is  longer  in  the  head,  neck  and  body,  not  so  plump 
datively  in  the  breast,  shoulder  and  crops,  nor  quite  so  round 
i  the  spring  of  rib. 

(3)  The  wool  covers  less  of  the  head  and  legs,  is  longer, 
little  coarser  and  considerably  less  dense. 

(4)  The   head   and    legs    are    white,    while   those    of   the 
outhdown  are  some  shade  of  brown. 


LECTURE  NO.   10. 

SHROPSHIRE    SHEEP THEIR    ORIGIN    AND    HISTORY, 

CHARACTERISTICS    AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  The   Shropshire   is   a   sheep   composite   in 
character,  the  improvement  of  which  has  been  chiefly 
effected  during  the  present  century. 

(1)  The  original  breed   from  which  they  are  descended 
were    chiefly   known    as    "Morfe    Common"    sheep,    from    an 
extensive  tract  in  Shropshire  on  which  they  fed,  but 

(2)  Some  are  the  descendants  of  sheep  that  fed  on  Can- 
nock  Chase  in  Staffordshire  and  on  Whittington  Heath,  and 

(3)  The  blood  of  all   these   strains  now   mingles  in  the 
improved  Shropshire. 

II.  How  improvement  has  been  effected. 

(1)  Improvement  has  been  effected  very  largely  through 
crossing  and  selection,  and  also  through  better  care  and  food. 

(2)  The  blood  of  the  Southdown,  Cotswold  and  Leicester 
breeds  has  all  been  freely  used  in  their  improvement,  but  not 
in  a  regular  or  settled  order,  although 

(3)  Since   the   middle   of   the   century   but   little   outside 
blood  has  been  used,  and  for  many  years  none  at  all. 

III.  The  breed  while  yet  unimproved. 

(1)  Originally  the   Shropshires   were   horned,   had  black 
or  brown  or  spotted  faces,  and  were  an  active  and  hardy  race. 

(2)  They   produced   about   two   and   one-half  pounds   of 
wool   per  fleece,   and  about  forty  pounds  of  mutton  to  the 
carcass. 

IV.  The  improvers  of  Shropshires. 

(1)  Improvement  was  effected  by  a  number  of  breeders 
working   simultaneously   and   not   always    in   the   same   lines, 
hence 

(2)  The  lack  of  uniformity  in  types  which  characterized 
the  breed  for  many  years  after  improvement  had  commenced. 

15  225 


226  THE    STUDY    OF    BREEDS. 

V.  Recognition  at  exhibitions. 

(1)  Shropshires    first    gained    marked    distinction    at   the 
Royal  Society's  show  at  Gloucester  in  1853  and  again  at  Salis- 
bury in   1857. 

(2)  They  were  first  recognized  in  the  prize  lists  of  the 
said  show  in  1859. 

(3)  In  1884,  at  the  Royal  show  at  Shrewsbury,  875  Shrop- 
shires were  on  exhibition,  or  more  than  twice  as  many  as  were 
brought  forward  of  all  the  other  breeds  combined. 

VI.  Distribution  of  Shropshires  in  Britain. 

(1)  While  the  central  home  of  the  breed  is  Shropshire, 
they  are  now  bred  numerously  in  more  than  half  the  counties 
of  England. 

(2)  They  are  also  bred  in  considerable  numbers  in  several 
counties  in  Scotland  and  Ireland. 

VII.  Distribution  in  other  countries. 

(1)  Although  not  imported  into  the  United  States  until 
1855,   they   are   now   more   numerous   than   any  of  the   other 
breeds,  and  are  also  more  generally  distributed  over  the  Union. 

(2)  Excellent  flocks  have  also  been  established  in  Canada, 
more  especially  in  Ontario,  where  also  they  are  more  numerous 
than  any  of  the  other  pure  breeds. 

(3)  And  they  are  foun^  in  considerable  numbers  in  vari- 
ous countries  in  Europe  anc  the  continent  of  South  America. 

VIII.  Organizations. 

(1)  Shropshires   are   protected   by   breeders'    associations 
both  in   England  and   America,   and   registration  is   carefully 
maintained  in  both  countries. 

(2)  The  American   Shropshire  Registry  Association  was 
organized  in   1884,  and  at  least  two  other  associations  some- 
what local  in  character  have  since  been  organized. 

(3)  The  first  volume  of  the  American  Shropshire  Sheep 
Record  was  published  in  1889. 

IX.  Distribution  of  Shropshires  in  the  United 
States  and  Canada. 

(1)  They   are   now   being   recorded    from    50   states    and 
provinces. 

(2)  The    leading    centers    of    distribution    are    probably 
Ontario,  New  York,  Michigan,  Indiana  and  Wisconsin,  but 

(3)  They  are  relatively  quite  numerous  in  all  the  central 
states. 


SHROPSHIRE    SHEEP.  22^ 

X.     Registration  in  the  United  States. 

(1)  The  American  Shropshire  Association  has  recorded 
128,623  animals. 

(2)  About  40  per  cent  of  these  are  males. 


LEADING    CHARACTERISTICS. 


I.  Relative  size. 

(1)  In  size  Shropshires  are  considerably  larger  than  the 
Southdowns  and  they  are  of  heavier  build  than  the  Dorsets, 
but  are  not  so  large  as  the  other  Down  breeds. 

(2)  In  weight  they  are  not  a  little  ahead  of  the  South- 
downs,  and  they  are  probably  heavier  also  than  the  Dorsets. 

II.  Adaptability. 

(1)  Their   wide   diffusion   and   increasing   popularity   are 
sure  indications  of  their  general  adaptability. 

(2)  They  are  best  adapted,  however,  to  surfaces  not  vio- 
lently undulating,  and  to  sections  where  a  fair  proportion  of 
the  land  is  arable. 

III.  Early  maturing  qualities. 

(1)  They   mature   quite   as   early  probably  as   any  other 
breed  except  the  Southdown. 

(2)  This  property  in  the  Shropshire  is  peculiarly  valuable, 
owing  to  the  extent  to  which  they  are  used  in  crossing. 

IV.  Grazing  qualities. 

(1)  The  grazing  qualities  of  the  Shropshire  are  good,  but 
it  requires  better  pastures  than  the  Southdown  and  Merino. 

(2)  Its  docility  also  adapts  it  well  to  folding. 

V.  Feeding  qualities. 

(1)  Shropshires  feed  very  well  under  suitable  conditions. 

(2)  The  closeness  of  the  fleece  enables  them  to  be  fattened 
where  the  shelter  is  very  moderate,  and  they  give  an  excellent 
return  for  the  food  fed. 

VI.  Quality  of  the  meat. 

(1)  The  quality  of  the  meat  is  excellent,  about  equal  to 
that  of  the  Southdown,  while  the  quantity  furnished  is  con- 
siderably more,  and 

(2)  Like  the  Southdown  they  dress  well  in  proportion  to 
the  live  weight. 


228  THE    STUDY    OF    BREEDS. 

VII.  Value  in  crossing  and  grading. 

(1)  For  crossing  upon  Merino  grades  and  common  stocks 
generally,  the  Shropshires  have  shown  themselves  as  possessed 
of  especial  value. 

(2)  They  also  cross  excellently  upon  the  grades  of  the 
long  wool  varieties,  and  for  that  purpose  they  are  now  being 
used  more  extensively  in  the  United  States  than  any  other 
vai  iety. 

VIII.  Breeding  qualities. 

(1)  The  claim  has  been  made  that  Shropshires  are  the 
most   prolific   of   all   the   breeds,    but   this   claim    is   certainly 
extravagant. 

(2)  It  would   be   correct,   however,   to   say  that   in  this 
respect  they  are  at  least  average. 

IX.  Wool  production. 

(1)  The  average  fleece  from  a  good  flock  should  clip  nine 
to   ten   pounds    unwashed    in   the   ewes   and   twelve   to  fifteen 
pounds  in  the  rams. 

(2)  The  wool  should  be  of  medium  length,  between  the 
Southdown  and  Hampshire  Down  in  fineness,  and  it  should  be 
even  and  close. 

X.  Compared  with  Southdowns. 

(1)  The    Shropshires    are    considerably    larger,     require 
better  grazing  lands,  produce  larger  progeny  when  crossed  on 
other  stocks  and  a  heavier  fleece  of  wool. 

(2)  The    Southdowns   are   something   ahead   in   maturity 
and  it  may  be  in  easy  keeping  qualities,  and 

(3)  In   other   essential    characteristics   they   are   not    far 
different. 

STANDARD    POINTS. 

I.  The  following  is  the  standard  scale  oi 
points  of  excellence  adopted  by  the  American  Shrop- 
shire Association : 

POINTS. 

(i)  Constitution — Constitution  and  quality  indi- 
cated by  the  form  of  body;  deep  and  large  in 
breast  and  through  the  heart ;  back  wide,  straight 
and  well  covered  with  lean  meat  or  muscle ;  wide 
and  full  in  the  thigh,  deep  in  flank;  skin  thick 
but  soft  and  of  a  pink  color;  prominent,  bril- 
liant eyes  and  healthy  countenance  .  .  .25 


SHROPSHIRE    SHEEP.  22Q 

POINTS. 

Objections  —  Deficiency  of  brisket,  light 
around  the  heart,  fish  back,  pointed  shoulders, 
tucked  in  flank,  pale  or  too  dark  skin  objec- 
tionable. 

(2)  Size — In    fair   condition    when    fully    matured, 
rams   should  weigh  not  less  than  225  pounds 
and  ewes  not  less  than  175  pounds        .         .         10 

Objections — Rams  in  full  flesh  175  pounds  or 
under,  ewes  in  full  flesh  150  pounds  or  under. 

(3)  General  Appearance — General    appearance   and 
character ;  good  carriage ;  head  well  up ;  elastic 
movement,    showing  great   symmetry   of   form 
and  uniformity  of  character  throughout     .         .  ro 

Objections — Head  drooping,  low  in  neck, 
sluggish  movement. 

(4)  Body — Well     proportioned;     medium     bones; 
great  scale  and  length ;  well  finished  hindquar- 
ers ;  thick  back  and  loins ;  twist  deep  and  full, 
standing  with  legs  well  placed  outside;  breast 
wide  and  extending  well  forward     ...       15 

Objections — Too  fine  bones,  short  body,  defi- 
cient in  twist,  legs  close  together,  light  in 
brisket. 

(5)  Head — Head   short   and  broad;    wide  between 
the  ears  and  between  the  eyes;  short  from  top 
of  head  to  tip  of  nose ;  ears  short,  of  medium 
size ;  eyes  expressive ;  head  should  be  well  cov- 
ered with  wool  to  a  point  even  with  the  eyes, 
without  any  appearance  of  horns ;  color  of  face 
dark  brown      ........  10 

Objections — Horns  disqualify;  white  face  dis- 
qualifies; head  with  prominent  bones;  bare  on 
top  of  head. 

(6)  Neck — Medium  length,  good  bone  and  muscu- 
lar development;  and  especially  with  the  rams, 
heavier  toward  the  shoulders,  set  high  up  and 
rising  from  that  point  to  back  of  head     .         .         5 

(7)  Legs  and  Feet — Broad,  short,  straight;  well  set 
apart ;  well  shaped ;  color  dark  brown  and  well 
wooled   to   the   knees     .         .         .        .         .         .10 

(8)  Fleece — Body,    head,    belly   and   legs   to   knees 
well   covered   with   fleece   of   even   length   and 
quality;    scrotum   of   rams    well    covered   with 
wool  .  .         .         .         .         .         .         .         .10 

(9)  Quality  of  Wool — Medium  such  as  is  known  in 
our   markets   as   "medium    delaine"    and   "half 
combing  wool,"  strong,  fine,  lustrous  fiber,  with- 
out tendency  to  mat  or  felt  together,  and  at  one 


230  THE    STUDY    OF    BREEDS. 

POINTS. 

year's  growth  not  less  than  three  and  one-half 
inches  in  length 5 

Perfection 100 

II.  Additional  points. 

(1)  The  nose  of  the  rams  should  be  broad  and  wrinkled. 

(2)  The  ears  of  both  sexes  of  an  even  dark  color,  and 
neither  erect  nor  drooping. 

(3)  A  soft  black  color  of  face  and  legs  is  preferred  to 
dark  brown,  and 

(4)  Black  and  gray  wool  anywhere  and  coarse  wool  on 
the  hips  are  objectionable. 

III.  Compared  with  Southdowns. 

(1)  Shropshires  are  larger  and  longer  in  body  and  carry 
a  heavier  fleece. 

(2)  The  head  has  a  more  complete  covering  of  wool  and 
the  wool  everywhere  is  longer,  but  not  so  fine,  and 

(3)  The  color  of  the  face  and  legs  is  considerably  darker. 


LECTURE  NO.   n. 

CHEVIOT     SHEEP ORIGIN     AND     HISTORY,    CHARAC- 
TERISTICS   AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  A  narrow  strip  of  country  along  the  River 
Tweed  and  amid  the  Cheviot  hills  formed  the  origi- 
nal home  of  this  breed  of  sheep. 

(1)  Amid    the    hills   and    valleys    of   this    semi-mountain 
range  they  have  pastured  for  long  centuries. 

(2)  Neither  history  nor  tradition  has  given  the  slightest 
clue  as  to  the  origin  of  the  Cheviots  which  may  be  accepted 
as  satisfactory. 

II.  Their  former  characters. 

(1)  Originally  they  were  small,  light  boned  and  light  in 
the  breast  and  forequarter. 

(2)  The  wool  was  finer  than  at  present,  but  it  was  also 
much  shorter. 

(3)  They  were  then,  as  now,  a  singularly  hardy  breed. 

III.  How  improvement  was  effected. 

(1)  Improvement    in    breeding    flocks    has    been    secured 
entirely  by  selection,  improved  keep  in  winter  and  intelligent 
management. 

(2)  The    blood    of    both    the    long    and    medium  wooled 
breeds   has    frequently   been    introduced,   but   to   no   purpose, 
except  with  the  drafts  held  for  disposal,  as  a  lessened  hardi- 
hood is  the  invariable  result. 

IV.  Exposure  in  their  native  home. 

(1)  During  the  whole  of  the  year  Cheviots  are  exposed 
without  any  shelter  save  that  which  their  native  glens  afford. 

(2)  They  are  fed  some  hay  in  time  of  deep  snow,   and 
the  ewes  get  turnips  at  the  lambing  season. 

(3)  The  terrible  winter  storms  which  occur  at  intervals 
sometimes  occasion  severe  losses. 

23I 


ILJ 

1 


H 

S 


CHEVIOT    SHEEP.  233 

V.  Disposal  of  Cheviots. 

(1)  They  are  seldom  finished  on  the  lands  on  which  they 
are  reared,  but 

(2)  Are  sold  at  various  ages  to  be  finished  on  lowland 
pastures. 

VI.  Distribution  in  Britain. 

(1)  They  are  now  found  as  far  south  as  Cornwall,  and 
have  been  extended  to  the  extreme  north  of  Scotland,  but  only 
on  elevations  found  suitable  for  them. 

(2)  On  many  of  the  hills  they  have  entirely  superseded 
the  Black-faced  Highland  breed. 

VII.  Distribution  in  other  countries. 

(1)  They  were  first  imported  Into  Delaware  county,  N.  Y., 
in  1838,  by  Robert  Young,  but 

(2)  Their  diffusion  was  very  slow  and  gradual  until  sub- 
sequently to  1880. 

(3)  A  number  of  flocks  have  also  been  established  in  the 
Dominion  of  Canada. 

VIII.  Organization. 

(1)  The  American  Cheviot  Sheep  Breeders'  Association 
was  organized  at  Hartwick,  N.  Y.,  in  1891. 

(2)  The  National   Cheviot   Sheep   Society  was  organized 
at  Indianapolis,  Ind.,  in  1894. 

(3)  Records  are  being  kept  by  both  associations. 

IX.  Distribution  in  the  United  States. 

(1)  Flocks  of  more  or  less  size  exist  in  nearly  all  the 
states  east  of  the  Mississippi  river  and  north  of  the  Ohio  and 
Potomac. 

(2)  They  are  most  numerous  in  the  states  of  New  York 
and  Indiana  and  in  the  order  named. 

(3)  Strange  to  say,  they  do  not  appear  to  have  been  intro- 
duced into  the  range  country. 

X.  Registration  in  the  United  States. 

(1)  There  have  been  recorded  in  all  by  the  two  American 
associations  5,743  animals. 

(2)  Of  these  about  one-fourth  are  males  and  the  remain- 
der females. 

LEADING     CHARACTERISTICS. 

I.     Relative  size. 

(i)  In  size  they  are  about  equal  to  the  Dorsets,  which 
to  some  extent  they  resemble  in  shape,  but  they  carry  a  longer 
fleece. 


234  THE    STUDY    OF    BREEDS. 

(2)   The  average  weight  of  the  rams  in  good  flesh  is  about 
200  to  220  pounds  and  of  the  ewes  150  to  160  pounds. 

II.  Adaptability. 

(1)  They  are  well  adapted  to  hilly  lands,  where  hardihood 
is  an   important  essential,   but  they  can  also   be   successfully 
reared  on  undulating  surfaces. 

(2)  They  should  do  well  on  the  lower  ranges  of  the  Alle- 
ghenies  and  the  Rocky  mountains-,  more  especially  the  former. 

III.  Early  maturing  qualities. 

(1)  These  are  not  so  good  as  in  some  breeds,  owing  to 
the  manner  of  rearing  which  the  conditions  necessitate,  but 

(2)  In  this  respect  they  have  been  improved  during  recent 
years. 

IV.  Grazing  qualities. 

(1)  These  are  superlatively  good,  but 

(2)  Cheviots   do   better   on   short,   fine   herbage   than  on 
coarse  grasses  and  heath. 

V.  Feeding  qualities. 

(1)  Being  a  semi-mountain  breed  they  would  not  submit 
so  well  to  close  confinement  as  some  other  breeds,  hence 

(2)  They  are  more  commonly  finished  on  pastures  and 
by  folding. 

VI.  Quality  of  the  meat. 

(1)  The  mutton  is  very  good,  but 

(2)  It  is  not  quite  equal  to  the  Southdown  in  delicacy, 
nor  to  the  mountain  breeds  in  flavor. 

VII.  Value  in  crossing  and  grading. 

(1)  There  is  probably  not  very  wide  room  for  using  this 
breed  for  crossing  in  rich,  arable  sections,  but 

(2)  On  exposed  ranges  and  in  bleak  situations  they  could 
doubtless  oftentimes  be  used  with  much  advantage. 

VIII.  Breeding  qualities. 

(1)  Cheviots  breed  with  much  regularity,  but 

(2)  They    are    not    particularly    noted    as    producers    of 
couplets. 

IX.  Wool  production. 

(i)  The  average  fleece  should  weigh  eight  to  ten  pounds. 


CHEVIOT    SHEEP.  235 

(2)  The  wool  is  coarser  now  than  formerly,  and  is  not 
always  even  in  quality. 

X.     Compared  with  Southdowns. 

(1)  Cheviots  are  larger  and  more  rangy  and  even  more 
hardy,  are  adapted  to  even  a  wider  range  of  conditions,  are 
better   for  crossing  where  hardihood   is   sought  and   carry  a 
heavier  fleece  of  wool. 

(2)  The  Southdowns  mature  earlier,   feed  more  quickly, 
dress  somewhat  better  on  the  block,  and  are  superior  for  cross- 
ing where  improvement  in  mutton  qualities  is  sought. 

STANDARD     POINTS. 

I.  The  following  is  the  scale  of  points  drawn 
up  by  the  American  Cheviot  Sheep  Breeders'  Asso- 
ciation : 

POINTS. 

(1)  Blood — Pure  bred  from  one  or  more  importa- 
tions from  Scotland       .         .         .         .         .         .10 

(2)  Constitution    and    Quality — Indicated    by    the 
form  of  body;    deep  and  large  in  breast  and 
through  the  heart ;  back,  wide  and  straight  and 
well  covered  with  lean  meat ;  wide  and  full  in 
the  thigh ;  deep  in  flank ;  skin  soft  and  pink  in 
color ;  prominent  eyes,  healthful  countenance     .     25 

(3)  Size — In    fair   condition,    when    fully   matured, 
rams  should  weigh  not  less  than  175  pounds; 
ewes  135  pounds  when  bred  in  America.     Im- 
ported stock:  Rams  125  to  150  pounds,  ewes  100 

to    125   pounds 10 

(4)  General  Appearance — Good  carriage ;  head  well 
up ;   elastic  movement ;    showing   symmetry  of 
form  and  uniformity  of  character  throughout  .       10 

(5)  Body — Well    proportioned;    small   bone;    great 
scale  and  length ;    well   finished   hindquarters ; 
thick  back  and  loins ;  standing  with  legs  placed 
well    outside;    breast    wide    and   prominent    in 
front;  tail  wide  and  well  covered  with  wool     .  10 

(6)  Head — Long  and  broad  and  wide  between  the 
eyes ;   ears  of  medium  length  and  erect ;   face 
white,  but  small  black  spots  on  head  and  ears 
are  not  objectionable;  straight  or  Roman  nose; 
end  of  nose  dark,  but  never  smut  nose  on  top 
with  black  or  brown ;  no  tuft  of  wool  on  head       10 

(7)  Neck — Medium     in     length;     thick    and     well 
placed  on  the  shoulders 5 


236  THE    STUDY    OF    BREEDS. 


POINTS. 

(8)  Legs  and  Feet — Short  legs,  well  set  apart ;  color 
white ;  no  wool  on  legs ;  fore  legs  round,  hind 
legs   flat  and   straight;   hoofs  black  and   well 
shaped    5 

(9)  Covering — Body   and   belly   well    covered   with 
fleece  of  medium  length  and  good  quality    .         .  10 

(10)   Quality  of  Wool — Medium;  such  as  is  known 

in  the  market  as  half  combing  wool        .        .        5 

Perfection         .        .        .        •    ,  •        •        •        100 
II.     Compared  with  Southdowns. 

(1)  Cheviots  are  larger  in  size  and  considerably  longer 
in  body. 

(2)  They  are  longer  and  stronger  in  limb  and  are  less 
compact  in  the  coupling. 

(3)  They  are  longer  in  the  head  and  ears,  are  more  bare 
of  wool  on  head  and  legs,  and  these  are  white  in  color. 

(4)  The  wool  is  longer,  but  less  fine  in  character,  and  not 
so  evenly  distributed. 


LECTURE  NO.   12. 

SUFFOLK    DOWN     SHEEP ORIGIN     AND     HISTORY, 

CHARACTERISTICS    AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  Suffolk  sheep  are  a  composite  breed,  whose 
central  home  is  in  the  counties  of  Suffolk,  Norfolk, 
Cambridge  and  Essex  in  England. 

(1)  They  are  essentially  the  outcome  of  the  crossing  of 
Southdown  rams  upon  ewes  of  the  old  Norfolk  breed. 

(2)  These  crosses  continued  to  a  greater  or  lesser  extent 
until  the  middle  of  the  present  century. 

II.  The  old   Norfolks   may  be   described   as 
follows : 

(1)  Their  bodies  and  limbs  were  long  and  robust. 

(2)  They  carried  their  heads  erect,  and  both  sexes  had 
horns. 

(3)  The  fleece  was  fine,  soft  and  silky,  and  weighed  about 
two  and  one-half  pounds. 

(4)  The  color  of  the  face  and  feet  was  a  jet  black. 

(5)  They   were    hardy    and    prolific,    but    shy,    and   their 
active   habits   admirably  adapted   them   for  grazing   on   scant 
pastures. 

III.  The  improvers  of  Suffolks. 

(1)  The  work  of  improvement  was  carried  on  simulta- 
neously by  a  number  of  breeders  in  the  counties  of  Suffolk, 
Norfolk,  Cambridge  and  Essex. 

(2)  George   Dobito   of  Ludgate,    Suffolk,    was   the   most 
zealous  and  distinguished  of  the  early  improvers. 

(3)  Some  of  the  existing  flocks  date  back  to  the  earlier 
years  of  the  century. 

IV.  Suffolks  on  exhibition. 

(i)  They  were  first  called  "Suffolks"  in  1859  when  classes 
were  created  for  them  at  the  show  held  by  the  Suffolk  Agri- 
cultural Association. 

237 


SUFFOLK  DOWN  SHEEP.  239 

(2)  In  1883,  1884  and  1885,  they  were  awarded  first  honors 
in  competition  with  all  other  short  wooled  breeds  at  the  shows 
held  during  those  respective  years,  by  the  Royal  Agricultural 
Society. 

(3)  For  many  years  past  they  have  also  made  a  creditable 
exhibit  at  the  Srnithfkld  Club  and  other  fat  stock  shows. 

V.  Distribution  of  Suffolks  in  other  countries. 

(1)  Suffolks  have  been  exported,  but  only  during  recent 
years,  to  several  countries  in  Europe,  to  South  America,  Can- 
ada and  the  United  States. 

(2)  The  first  importation  of  Suffolks  to  Canada  was  made 
by  B.  W.  Sewell,  Frederickton,  N.  B.,  in  1888. 

(3)  The  first  importation  was  made  to  the  United  States 
by  M.  B.  Streeter,  Brooklyn,  N.  Y.,  in  1888. 

VI.  Suffolk  sheep  societies. 

(1)  The    Suffolk    Sheep    Society   of   England   was   estab- 
lished in  1886. 

(2)  The    American    Suffolk    Flock    Registry    Association 
was  established  in  1892,  with  headquarters  at  Des  Moines,  la. 

(3)  Registration  is  being  given  careful  attention  by  both 
associations. 

VII.  Distribution  in  the  United   States  and 
Canada. 

(1)  The  chief  center  of  distribution  in  the  United  States 
is  Iowa,  and  in  Canada,  Ontario,  but 

(2)  There  are  now  flocks  of  Suffolks  in  several  of  the 
states. 

VIII.  Registration  in  the  United  States. 

(1)  Owing  to  the  recent  introduction  of  Suffolks  into  the 
United    States    the    number    entered    for    record    is    not    yet 
numerous. 

(2)  The  initial   volume   of  the  American   Suffolk   Flock 
Book  has  not  yet  appeared. 

LEADING     CHARACTERISTICS. 

I.     Relative  size. 

(1)  The  Suffolks  are  larger  than  the  Southdowns,  Dor- 
sets  and  Shropshires,  and  nearly  as  large  as  the  Hampshires 
and  Oxfords,  but 

(2)  They  are  not  quite  so  heavy  as  the  two  last  named 
breeds. 


240  THE    STUDY    OF    BREEDS. 

II.  Adaptability. 

(1)  The  Suffolks  are  well  adapted  to  farms  with  some 
good  arable  land,  and  a  considerable  range  of  pastures,  not 
over  luxuriant. 

(2)  Their  active  habits  and  hardihood  make  them  good 
rustlers. 

(3)  The  average  weight  of  rams  in  good  thrift  is  about 
230  pounds  and  of  ewes  185  pounds. 

III.  Early  maturing  qualities. 

(1)  The  strong  infusion  of  Southdown  blood  has  given 
the  Suffolks  good  maturing  qualities,  and 

(2)  The  good  nursing  qualities  of  the  dams  favor  the 
same  in  a  marked  degree  in  the  lambs. 

IV.  Grazing  qualities. 

(1)  The  Suffolks  are  capital  grazers,  but  they  want  undu- 
lating rather  than  violently  hilly  land. 

(2)  They  should  graze  well  on  ranges  not  mountainous 
in  character. 

V.  Feeding  qualities. 

(1)  They  feed  fairly  well. 

(2)  Their  inclination  to  ranginess  in  form  is  somewhat 
against  highest  feeding  qualities. 

VI.  Quality  of  the  meat. 

(1)  In  1797,  Arthur  Young  describes  the  mutton  as  hav- 
ing no  superior  in  texture,  grain  or  flavor. 

(2)  These  fine  qualities  are  retained,  and  there  have  been 
added  to  them  juiciness  and  a  greatly  increased  proportion  of 
meat  with  fat  and  lean  intermixed. 

VII.  Value  in  crossing  and  grading. 

(1)  They  have  proved  themselves  very  valuable  for  cross- 
ing upon  the  Merino    grades    of    South    America,   and  they 
should   be   specially  valuable   for  this  purpose   on   ranges   of 
moderate  elevation. 

(2)  They  cross  particularly  well  on  grades  of  the  blocky 
type. 

VIII.  Breeding  qualities. 

(1)  These  are  exceptionally  good,  hence  in  this  respect 
they  are  not  far  behind  the  Dorsets,  and 

(2)  The  dams  make  exceptionally  good  nurses. 


SUFFOLK  DOWN  SHEEP.  241 

IX.  Wool  production. 

(1)  In  wool  production,  they  shear  a  little  more  than  the 
Southdowns,  and  the  wool  is  about  as  fine  as  that  of  the  Shrop- 
shires  or  nearly  so. 

(2)  The  average  fleece  may  be  put  at  about  seven  to  nine 
pounds  unwashed. 

X.  Compared  with  Southdowns. 

(1)  Snffolks  are  much  larger,  are  adapted  to  more  inten- 
sive   conditions    and    relatively    better    pastures,    are    better 
average  milkers  and  produce  a  heavier  fleece. 

(2)  Southdowns    mature   somewhat   earlier,    fatten   more 
quickly  and  dress  better  on  the  block. 

(3)  In  other  essential  characteristics  they  are  much  alike. 

STANDARD     POINTS. 

I.  The  following  scale  cf  points  was  drawn 
up  for  Suffolks  by  the  American  Flock  Registry 
Association  in  1892: 

POINTS. 

(1)  General    Appearance — Pleasing    outline;    good 
carriage  and  symmetry  of  development         .         .     7 

(2)  General  Form — Large  in  size ;  inclined  to  long 
in  body ;  medium  strength  of  bone ;  somewhat 
cylindrical  in  shape,  and  straight  above,  below 
and  in  the  rear    .......       15 

(3)  Head — Medium  in  size,  inclining  to  long,  and 
covered  with  fine,  short,  glossy  black  hair  to  the 
junction   with    the   neck;    a   small    quantity   of 
clean,     white    wool   on    the     forehead    is    not 
objected  to;  muzzle  moderately  fine,  especially 
in  ewes ;  eyes  bright  and  full ;  ears  of  medium 

length  and  fineness 10 

(4)  Neck — Moderately  long  and  well  set,  and  blend- 
ing well  with    the    body,    with    some    crest  in 
the  rams         .......  5 

(5)  Forequarters — Well    developed;     breast,    wide, 
deep  and  full ;  brisket  broad ;  chest,  capacious, 
with  good  heart  girth ;  shoulders,  broad,  oblique 
and    well    filled    in   the   neck-vein    and   crops ; 
withers,  broad  ;  arm,  well  developed     .         .         .15 

(6)  Barrel — Roomy;  back,  straight,  broad  and  well 
fleshed  throughout  its  entire  length;  ribs,  well 
sprung  and   moderately  deep;   fore   and  hind 
flanks  full  and  deep 1$ 

16 


242  THE    STUDY    OF    BREEDS. 

POINTS. 

(7)  Hindquarters — Long,  deep  and  full ;  tail,  broad 
and  well   set  up ;  buttock,  broad ;  twist,   full ; 
thigh,  broad  and  full 15 

(8)  Feet   and   Legs — Straight,    of    medium    length 
with  flat  bone ;  bare  of  wool  below  the  knee  and 
hock ;  glossy  black  in  color  and  set  well  apart  .         8 

(9)  Fleece — Moderately  short,  with  close,  fine  lus- 
trous fiber  and  without  tendency  to  mat  or  felt 
together,  or  to  shade  off  into  dark  or  gray  wool 
or  hair,  especially  about  the  neck  and  tail.     The 
fleece  should  cover  the  whole  body  except  the 
head  and  the  legs  below  the  knee  and  hock ;  and 
the  skin  underneath  it  should  be  fair,  soft  and 

of  a  pink  color 10 

Perfection .         100 

II.     Compared  with  Southdowns. 

(1)  The  Suffolks  are  considerably  larger  and  heavier,  and 
are  longer  in  body  and  limb. 

(2)  The  head  is  longer  and  much  more  bare  of  wool ;  the 
ear  is  larger  and  the  face  and  legs  are  much  blacker,  and 

(3)  The  wool  is  a  little  longer,  but  not  quite  so  dense. 


LECTURE    NO.    13. 


HAMPSHIRE    DOWN    SHEEP ORIGIN    AND    HISTORY, 

CHARACTERISTICS    AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  .The  Hampshire  Down  is  the  outcome  of  a 
cross  of  the  improved  Southdown  upon  the  old  Wilt- 
shire horned  sheep  and  the  old  Berkshire  Knot. 

(1)  The  old  Wiltshires  were  the  largest  of  the  fine  wooled 
breeds  of  England,  but  they  were  lank  and  ungainly  in  body; 
they  were  white  or  mottled  in  the  face  and  legs,  and  both 
sexes  had  horns. 

(2)  The  old  Berkshires  were  strong,  active  and  vigorous ; 
one  type  only  had  horns,  and  both  types  generally  had  dark 
faces  and  feet. 

(3)  Both  the  Wiltshire  and  Berkshire  breeds  had  long 
and  strong  limbs,  both  had  lloman  noses,  and  both  were  very 
hardy,  but  were  hard  feeders  and  slow  in  maturing. 

II.  How  improvement  was  effected. 

(1)  In  very  many  instances  Southdown  rams  were  used 
upon  the  native  ewes,  but  sometimes  the  native  rams  were 
used  upon  Southdown  ewes. 

(2)  A  careful  system  of  selection  followed,  and  after  a 
time  crossbred  rams  of  the  progeny  were  chosen. 

(3)  In  this  way  a  breed  was  formed  which  retained  the 
size  and  hardihood  of  the  old  native  breed,  and  the  good  feed- 
ing qualities  of  the  Southdown. 

III.  When  improvement  was  effected. 

(1)  It  commenced  about  the  beginning  of  the  century,  or 
even  prior  to  that  date,  but 

(2)  The  perfecting  of  the  breed  belongs  rather  to  the  last 
than  to  the  first  half  of  tru  century. 

IV.  There  was  lack  of  uniformity  for  a  time 
in  the  Improved  Hampshire  Downs,  owing 

(i)  To  the  varied  nature  of  the  methods  of  improvement 
.dopted,  and 

243 


UJ 

c 


1 
'ft 


CO 


HAMPSHIRE  DOWN  SHEEP.  245 

(2)  To  the  variations  in  soils  in  different  sections  where 
they  were  reared,  yet  notwithstanding, 

(3)  The  Improved  Hampshires  have  been  brought  to  a 
high  state  of  uniformity. 

V.  The  improvers  of  Hampshire  Downs. 

(1)  Early  in  the  century  many  farmers  engaged   in  the 
work  without  concerted  action,  and  hence  without  uniformity 
in  plan,  but 

(2)  About  1834  or  1835,  William  Humphrey  of  Oak  Ash, 
Newbury,  commenced  a  work  which  resulted  in  great  improve- 
ment to  the  breed,  and  later 

(3)  Improvement  was  carried  still  further  by  Mr.  Law- 
rence of  Bulbridge,  and  Mr.  Morrison  of  Fonthill. 

VI.  Distribution  of  Hampshire  Downs. 

(1)  Although    this   breed    originated    in   the    counties    of 
Hampshire,  Wiltshire  and  Berkshire,  they  are  now  found  to 
some  extent  in  Dorset,  Sussex,  Surrey  and  other  counties  of 
England. 

(2)  Prior  to  the  Civil  war  they  were  introduced  in  con- 
siderable numbers  into  the  southern  states,  but  the  flocks  were 
practically  annihilated  during  that  contest. 

(3)  The  first  importation  to  the  northern  states  was  made 
by  Thomas  Messenger  of  Great  Neck,  L.  L,  N.  Y.,  in  1855,  but 
importations  were  infrequent  until  within  the  last  two  or  three 
decades. 

VII.  Organizations. 

(1)  Associations  in  the  interests  of  the  breed  have  been 
formed  both  in  Great  Britain  and  the  United  States. 

(2)  The     Hampshire     Down     Breeders'     Association    of 
America  was  organized  in  1889. 

(3)  The    first    volume    of    the    Hampshire    Down    Flock 
Record  was  issued  in  1890. 

VIII.  Distribution  in  the  United  States. 

(1)  Hampshires  are  now  distributed  in  nineteen  states  of 
the  Union  and  small  flocks  exist  in  Ontario  and  Quebec. 

(2)  They  are  most  numerous  in  the  states  of  New  York, 
Michigan,  Pennsylvania  and  Ohio  and  in  the  order  named. 

(3)  Distribution  has  not  yet  been  extended  to  the  south- 
ern and  southwestern  states. 

IX.  Registration  in  the  United  States. 

(1)  In  all  7,450  animals  have  been  recorded. 

(2)  Of  these  2,088  are  males  and  5,362  females. 


246  THE    STUDY    OF    BREEDS. 

LEADING     CHARACTERISTICS. 

I.  Relative  size. 

(1)  In  size  the  Hampshire  Downs  are  second  only  to  the 
Oxfords  among  the  middle  wool  breeds,  and  they  are  a  close 
second  to  them  in  average  weight. 

(2)  The  average  weight  of  rams  at  maturity  and  in  good 
flesh  may  be  put  at  250  pounds  and  of  ewes  200  pounds. 

II.  Adaptability. 

(1)  Hampshires  are  admirably  adapted  to  locations  near 
large  cities,   where  both  arable  and  pasture  lands  are  inter- 
spersed,  as  they  furnish  large  lambs   for  the  early  markets, 
either  pure  or  when  crossed. 

(2)  In  other  words,  they  are  best  adapted  to  an  intensive 
system  of  farming. 

III.  Early  maturing  qualities. 

(1)  These  are  excellent. 

(2)  They  produce  lambs  of  heavier  weight  at  an  earlier 
age,  it  is  claimed,  than  any  other  breed. 

IV.  Grazing  qualities. 

(1)  These    are    good    when    the    pastures    are    not    too 
broken,  as 

(2)  The  staying  powers  of  the  old  original  breeds  have 
in  a  measure  been  retained. 

V.  Feeding  qualities. 

(1)  Here  also  they  excel,  as  has  been  amply  testified  by 
their  winnings  at  leading  fat  stock  shows. 

(2)  Hampshires  may  be  fattened  at  an  early  age  and  they 
stand  forcing  well. 

(3)  Lambs  have  frequently  been  made  to  gain  a  pound 
per  day  from  birth  until  marketed. 

VI.  Quality  of  the  meat. 

(1)  The  meat  is  juicy  and  tender,  and  ordinarily  has  the 
fat  and  lean  well  intermixed,  but 

(2)  The  proportion  of  the  bone  is  larger  than  in  some 
breeds. 

VII.  Value  in  crossing  and  grading. 

(i)   Hampshires  are  specially  valuable  in  crossing  where 
early  and  quick  maturing  and  large-sized  lambs  are  wanted, 


HAMPSHIRE  DOWN  SHEEP.  247 

and  more  especially  where  the  ewes  are  of  the  compact  and 
small  order. 

(2)  Lambs  from  crossbred  ewes  may  be  made  to  attain 
much  size  at  an  early  age. 

VIII.  Breeding  qualities. 

(1)  These  are  excellent,  as  good  milking  and  good  breed- 
ing qualities  go  together. 

(2)  They  inherit  their  good  breeding  qualities  from  the 
old  original  breeds. 

IX.  Wool  production. 

(1)  They  shear  somewhat  heavier  fleeces  than  the  South- 
downs,  averaging  probably  from  seven  to  ten  pounds  per  fleece, 
unwashed. 

(2)  The  wool   is  of  medium  length,  but  a  little  coarser 
perhaps  than  Shropshire  wool. 

X.  Compared  with  Southdowns. 

(1)  Hampshires  are  much  larger,   are  more  prolific  and 
better  milkers  and  produce  a  heavier  fleece. 

(2)  Southdowns  have  wider  adaptation,  especially  in  their 
grazing  qualities,  and  dress  somewhat  better  on  the  block. 

(3)  In  other  respects  they  are  nearly  equal. 


STANDARD     POINTS. 

I.  The  following  is  the  standard  of  excellence 
drawn  up  by  the  American  Hampshire  Down  Breed- 
ers' Association  in  1890: 

1 i )  Head  and  Legs — 

(a)  Head,  moderately  large  but  not  coarse;  well  covered 
with  wool  on  forehead  and  cheeks. 

(b)  Nostrils,  wide. 

(c)  Color  (head  and  legs),  dark  brown  or  black. 

(d)  Eyes,  prominent  and  lustrous. 

(e)  Ears,  moderately  long  and  thin,  and  dark  brown  or 
black  in  color. 

(f)  Legs,  well  under  outside  of  body,  straight,  with  good 
size  of  bone  ;  black. 

(2)  Neck,  Shoulders  and  Chest — 

(a)  Neck,  a  regul.  r  taper  from  shoulders  to  head,  without 
any  hollow  in  front  of  shoulders,  set  high  up  on  body. 

(b)  Shoulders,  sloping,  full,  and  not  higher  than  the  line 
of  back  and  neck. 


248  THE    STUDY    OF    BREEDS. 

(c)  Chest,  deep  and  full  in  the  heart  place,  with  breast 
prominent  and  full. 
(3)  Body— 

(a)  Back,  straight,  with  full  spring  of  rib. 

(b)  Loin,  wide  and  straight,  without  depression  in  front 
of  hips. 

(c)  Quarters,   long   from  hips  to  rump,   without  sloping, 
and  deep  in  thigh.     Broad  in  hips  and  rump  with  full  hams. 
Inside  of  thighs  full. 

II.  Scale  of  points. 

POINTS. 

(1)  Head — Size  and  shape,   5;   eyes  and  ears,   3; 
color,  5 ;  legs  and  feet,  2  .        .        .        .15 

(2)  Neck,  Shoulders  and  Breast — Neck,  5;  shoul- 
ders,  10;  chest  and  breast,   15 30 

(3)  Body — Back  and  loin,  15;  ribs,  5 20 

(4)  Quarters — Length,  10;  width,  10;  twist,  5     .        25 

(5)  Wool — Forehead  and  cheeks,  2;  belly,  well  cov- 
ered, 3;  quality,  5 10 

Perfection         .......         100 

III.  Compared  with  Southdowns. 

(1)  Hampshires    are    much   larger    and    longer    and    are 
more  rangy. 

(2)  Are  stronger  in  the  head,  ears  and  limbs. 

(3)  Are  darker  in  the  face  and  legs,  and 

(4)  Are  a  little  longer  and  considerably  more  open  in 
fleece. 


LECTURE   NO.    14. 

OXFORD     DOWNS ORIGIN     AND     HISTORY,    CHARAC- 
TERISTICS   AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Oxford  Downs  originated  in  a  cross  of 
Cotswold  rams  upon  Hampshire  Down  ewes,  and  to 
a  limited  extent  probably  on  Southdown  ewes. 

(1)  Their  cleanly  cut  profile,  the  thinner  nose,  the  longer 
forelock,  the  longer  and  thinner  ear,  and  the  compact  form  of 
the  body  are  derived  from  the  Cotswold  parent,  and 

(2)  The  dark  face  and  legs,  the  comparatively  close  fleece 
and  the  good  quality  of  the  mutton  are  largely  due  to  the 
Down  parentage. 

II.  When  improvement  was  effected. 

(1)  These    crosses    cannot    be    traced    beyond    the    year 
1833,  and 

(2)  It  is  thought  that  no  outside  blood  has  been  intro- 
duced since  1854. 

III.  How  improvement  was  effected. 

(1)  Sometimes  the  crosses  were  from  one  parent  breed 
and  sometimes  from  the  other,  but  more  commonly  Cotswold 
males  were  used. 

(2)  Those    who    made    them    at    first    were    seeking    the 
improvement   of  mutton   and   wool   qualities   rather  than  the 
establishment  of  a  new  breed. 

(3)  After  a  time  the  improvement  secured  was  more  than 
maintained,  through  judicious  selection  and  mating. 

IV.  The  leading  improvers  of  the  breed. 

(i)  Foremost  among  these  is  Samuel  Druce  of  Eynsham, 
Oxon,  Oxfordshire,  who  commenced  the  work  of  crossing  in 
1833  or  1834. 

249 


OXFORD   DOWNS.  251 

(2)  At  a  later  period  the  names  of  William  Gillett  of 
South  Leigh,  J.  Gillett  of  Brize  Norton  and  J.  Hitchman  of 
Little  Milton  are  prominent  among  the  many  who  helped  to 
improve  the  breed. 

V.  Recognition  at  exhibitions. 

(1)  They  were  first  recognized  as  a  distinct  breed  by  the 
Royal  Agricultural  Society  in  1862. 

(2)  For  many  years  they  were  exhibited  as  crossbreds, 
and  were  first  called  Oxford  Downs  in  1857. 

VI.  Distribution  of  Oxford  Downs. 

(r)  The  original  central  home  of  Oxford  Downs  was  the 
county  of  Oxford,  but  now  they  are  somewhat  numerously 
found  in  'several  of  the  neighboring  counties. 

(2)  They  are  found  in  nearly  every  state  and  kingdom 
in  Europe,  in  South  Africa,  Australia,  South  America,  Canada 
and  the  United  States. 

VII.  Importations  to  the  United  States  and 
Canada. 

(1)  Oxford    Downs    were   first    imported   to    the   United 
States  in  1853  by  R.  S.  Fay  of  Lynn,  Mass.,  and  William  C. 
Rives  of  Virginia. 

(2)  Since  1880  considerable  importing  has  been  done  both 
by  the  United  States  and  Canada. 

VIII.  Organizations. 

(1)  Registration  has  received  attention  both  in  England 
arid  America. 

(2)  The  American  Oxford  Down  Sheep  Record  Associa- 
tion was  organized  in  1884. 

IX.  Distribution    in   the   United    States   and 
Canada. 

(1)  Oxford  Downs  are  distributed  over  thirty-one  states 
of  the  Union  and  over  nearly  all  the  orovinces  of  Canada. 

(2)  Ontario,  Indiana,  Illinois,  New  York  and  Wisconsin 
are  the  great  centers  of  distribution,  and  probably  in  the  order 
named. 

X.  Registration  in  the  United  States. 

(1)  More  than  18,800  Oxford  Downs  have  been  recorded, 
of  which  nearly  8,000  are  rams  and  the  remainder  ewes. 

(2)  The  number  of  individuals  recording  is  619,  of  whom 
142  are  in  Ontario. 


252  THE    STUDY    OF    BREEDS. 

LEADING     CHARACTERISTICS. 

I.  Relative  size. 

(1)  The  Oxford  Downs  are  the  largest  and  heaviest  of 
the  Down  breeds,  and  they  are  also  probably  heavier  than  the 
Leicesters  in  average  weight. 

(2)  When  in  good  flesh  Oxford  Down  rams  should  weigh 
about  250  to  275  pounds  at  maturity  and  the  ewes  about  200 
to  225  pounds. 

II.  Adaptability. 

(1)  Oxford  Downs  are  best  adapted  to  arable   sections 
where  the  lands  produce  good  pastures,  but  they  will  do  fairly 
well  on  coarse  herbage. 

(2)  They  are  better  adapted  to  intensive  conditions  than 
to  those  opposite  in  character. 

III.  Early  maturing  qualities. 

(1)  These  are  at  least  average. 

(2)  The  lambs  attain  heavy  weights  when  one  year  old. 

IV.  Grazing  qualities. 

(1)  Like  the  Cotswold,  they  graze  well   for  so  heavy  a 
breed,  but 

(2)  They  should  not  be  kept  on  rugged  or  broken  pas- 
tures. 

V.  Feeding  qualities. 

(1)  They  will  make  good  gains  for  a  long  period,  owing 
to  their  great  scale,  but 

(2)  To  suit  the  markets  of  to-day,  they  should  be  fattened 
when  young. 

VI.  Quality  of  the  meat. 

(1)  The  meat,  like  that  of  all  the  Down  breeds,   ranks 
high. 

(2)  It   is   abundant   in   quantity,   of   medium   fineness   of 
grain  and  well  intermixed. 

VII.  Value  in  crossing  and  grading. 

(1)  Wherever  lambs  are  wanted  of  large  size,  good  mut- 
ton qualities  and  good  producers  of  heavy  fleeces  of  medium 
wool,  the  Oxford  Downs  will  make  a  good  cross. 

(2)  Where  pastures  are  good  they  have  been  found  to 
cross    well    upon    Merinos,    but    not    under    conditions    the 
opposite. 


OXFORD  DOWNS.  253 

VIII.  Breeding  qualities. 

(1)  These  are  very  good. 

(2)  They  breed   regularly,   have   fair  prolificacy  and  are 
good  milkers  and  nurses. 

IX.  Wool  production. 

(1)  The  wool  is  coarser  than  in  any  of  the  other  Down 
breeds,  but  it  is  also  considerably  heavier  to  the  fleece. 

(2)  In  well  kept  flocks,  the  average  fleece  should  weigh 
from  ten  to  twelve  pounds,  unwashed. 

X.  Compared  with  the  Southdowns. 

(1)  Oxford    Downs    are    much    larger    and    heavier,    arc 
better  adapted  to   intensive   conditions  and   also   for  crossing 
when  increase  in  size  and  weight  of  wool  are  wanted. 

(2)  Southdowns  mature  more  quickly,  have  a  wider  range 
of  general  adaptation  and  are  better  suited  for  crossing  and 
grading  when  refinement  in  form  and  quality  is  desired. 

(3)  In  other  essentials  they  are  about  equal. 


STANDARD     POINTS. 

I.     The  following  is  the  scale  of  points  adopted 
by  the  American  Oxford  Down  Record  Association  . 

BREED     TYPE     OF     ANIMALS. 

POINTS. 

(1)  Form  of  a  good  general  appearance,  made  by  a 
well   balanced   conformation,  free  from  coarse- 
ness in  any  part,  and  showing  good  style  both 

at  rest  and  in  motion     .         .         .         .         .         .15 

(2)  Head   of  moderate  length   and   width   between 
the  ears  and  between  the  eyes,  and  well  covered 
with  wool  over  poll  and  down  to  the  eyes.  Color 
of  face,  an  even  dark  gray  or  brown,  either  with 

or  without  gray  spot  on  tip  of  nose  ...         6 

(3)  When    fully   matured    and    in   good   condition, 
rams   should   weigh   250  to   350   pounds,   ewes 
180  to  275  pounds 5 

(4)  Ears  medium  size,  not  too  thick  and  of  an  even 
brown  or  dark  gray  color  '.        .         2 

(5)  Legs  short,   strong  in  bone,   flat  and  of  even 
dark  gray  or  brown  color,  placed  squarely  under 
the  body  and  well  apart  ,    2 


254  THE    STUDY    OF    BREEDS. 

CONSTITUTION. 

(6)  Large  around  the  heart  and  wide  ancf  full  in 
the  chest .        .10 

(7)  The  movement  •    -st  be  bold  and  vigorous  .        .     5 

(8)  Eyes,  bold,  prominent  and  bright     ...        4 

(9)  Skin,  bright  pink  in  color 3 

(10)   Neck  strong  and  muscular  in  rams  and  well  set 

on  in  both  sexes        ......        3 

MUTTON    FORM    AND    QUALITY. 

(n)  Wide  and  straight  on  top  of  shoulders,  back, 

loin  and  rump,  from  base  of  neck  to  tail       .         .15 

(12)  Full    shoulders   and   thighs,    well   meated   both 
inside  and  outside 5 

(13)  Flanks  well  filled  and  strong  so  as- to  make  the 
lower  lines  of  the  body  as  straight  as  possible, 
and  side  lines  straight  or  rather  full     .         .         .4 

(14)  The  whole  carcass  evenly  covered  with  good, 
well  marbled  meat 6 

WOOL. 

(15)  Fleece  of  moderate  length,  close  and  of  even 
quality,  covering  the  whole  carcass  well,   and 
free  from  black  patches  upon  the  body,  neck 

or  head 15 

Perfection 100 

II.  The  following  additional  points  are  sub- 
mitted : 

(1)  The  color  of  the  face  and  legs  is  usually  a  little  darker 
than  brown. 

(2)  The  rear  portion  of  the  cheeks  is  covered  with  wool. 

(3)  The  ears  have  but  moderate  erection  and  play. 

(4)  The  legs  are  usually  darker  than  brown  and  the  fore 
legs  are  round  rather  than  flat. 

(5)  The  movement  is  at  least  moderately  vigorous. 

(6)  Eyes,  at  least  moderately  bold. 

(7)  Neck,  inclining  to  round,  of  medium  length,  not  large 
at  the  junction  with  the  head  and  increasing  gradually  in  width 
and  depth  until  it  blends  nicely  with  the  shoulder  and  breast. 

(8)  Shoulders  and  thighs,  broad. 

(9)  Carcass,  evenly  covered  with  meat. 

III.  General  Appearance — The  Oxford  Down 
is  a  large,  substantial   and   stately   looking   sheep, 


OXFORD  DOWNS.  255 

neither  rangy  nor  yet  of  the  most  compact  or  low  set 
type  and  covered  with  a  heavy  fleece  of  medium 
wool  which  stands  at  right  angles  to  the  body. 

IV.  Compared  with  Southdowns. 

(1)  They  are  much  larger,  heavier  and  stronger  in  bone. 

(2)  They  have  a  longer  head,   considerably  longer  ears 
and  much  longer  foretop  of  wool. 

(3)  The   face   and   legs   are  more  of  a   dark  brown   in 
color,  and 

(4)  The  fleece  is  very  much  longer,  heavier  and  coarser. 

V.  Compared  with  Shropshires- 

(1)  They  are  considerably  stronger  in  body,  and  not  so 
long  for  the  width. 

(2)  They  are  longer  in  head  and  ear  and  have  less  but 
longer  wool  on  head. 

(3)  The  face  and  legs  are  not  so  dark,  and 

(4)  The  fleece  is  very  much  heavier  and  coarser. 


LONG  WOOLED  BREEDS 


LECTURE   NO.    15. 


LEICESTER    SHEEP ORIGIN    AND    HISTORY,  CHARAC- 
TERISTICS   AND    PRINCIPAL    POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Leicester  breed  of  sheep  is  so  named 
from  the  county  in  England  in  which  it  originated. 

(1)  It   was   formerly   frequently   spoken   of   as   the   New 
Dishley  breed,  from  the  home  of  Robert  Bakewell,  its  origi- 
nator, who  lived  at  Dishley  Hall,  near  Loughboro,  in  Leices- 
tershire, but 

(2)  It  was  more  commonly  known  as  the  New  Leicester. 

II.  The  formation  of  the  breed. 

(1)  The  Improved  Leicester  was  built  upon  a  foundation 
of  the  old  long  wooled  sheep  of  the  neighborhood,  commonly 
spoken  of  as  the  Old  Dishley  breed. 

(2)  They  were  large,  coarse,  long  and  thin  in  the  carcass, 
had  flat  sides,  large  bones  and  thick,  rough  legs ;  their  wool 
was  long  and  coarse  and  they  were  withal  slow  feeders. 

III.  When  improvement  was  effected. 

(1)  Bakewell    commenced   the   work   of   improvement   in 
I755»  °r  about  that  date,  and  continued  it  until  his  death. 

(2)  He  left  an  animal  so  perfectly  developed  that  there 
was  left  little  chance  for  further  improvement  unless  in  the 
line  of  wool  production. 

IV.  How  improvement  was  effected. 

(1)  Bakewell  invariably  chose  animals  for  breeding  which 
possessed  in  the  highest  degree  the  qualities  which  he  sought. 

(2)  He  rendered  these  permanent  by  continued  selection 
and  in-and-in  breeding. 

17  257 


258  THE    STUDY    OF    BREEDS. 

V.  Leading  qualities  sought  by  Bakewell. 

.     (i)  Greater  symmetry  of  form. 

(2)  Improved  qualities  of  food  assimilation  and  fattening. 

(3)  An  earlier  maturity. 

(4)  A  reduction  in  the  proportion  of  bone  and  offal,  and 
-      (5)  Greater  development  in  the  parts  most  valuable  on 

the  block. 

VI.  Weaknesses    resulting    from    Bakewell's 
methods. 

(1)  Too  great  a  delicacy  of  constitution. 

(2)  A  less  degree  of  prolificacy. 

(3)  Impaired  milking  qualities,  and 

(4)  An  insufficient  wool  product. 

VII.  System  of  ram  letting. 

(1)  This  system  seems  to  have  been  first  introduced  by 
Bakewell. 

(2)  At  first  he  could  only  realize   175.  and  6d.   per  ram 
for  the  season,  but  ere  long  he  readily  secured   100  guineas 
for  the  best  animals. 

(3)  In   1789  he  was  paid  6,200  guineas   for  the  hire  of 
his  rams. 

VIII.  Distribution  of  the  breed. 

(1)  Within  fifty  years  from  the  establishment  of  the  New 
Leicester  breed  it  had  superseded  nearly  all  the  long  wooled 
breeds  in  England,  or  had  been  so  mingled  with  them  as  to 
obliterate  their  former  distinctions. 

(2)  Years   ago   they    were   more     widely    distributed     in 
other  countries  than  any  of  the  British  breeds. 

(3)  They  were  introduced  into  Virginia  and  New  Jersey 
prior  to  the  War  of  Independence,  and  later  into  other  states, 
particularly  New  York,  where  for  a  time  they  became  th,e  pre- 
vailing breed,  but  they  have  not  obtained  an  extensive  foothold 
in  the  west. 

(4)  They  were  first  imported  into  Canada  about  1800  by 
Rev.  Mr.  Toofy  of  Quebec,  and  in  all  the  Dominion  they -have 
been  used  in  grading  to  a  greater  extent  than  all  the  other 
breeds  combined. 

IX.  The  two  types  of  Leicesters,  viz.,  the  Bake- 
well  and  the  Border. 

(i)  The  latter  are  of  the  same  general  style  as  the  Bake- 
well  Leicester,  but  they  are  larger,  though  not  quite  so 
compact. 


LEICESTER  SHEEP.  259 

(2)  They  are  also  more  prominent  in  the  nose,  have 
whiter  faces  and  legs,  but  are  more  inclined  to  bareness  on 
the  belly. 

X.     Organizations. 

(1)  It  is  simply  unexplainable  that  a  breed  which  has  per- 
formed so  prominent  a  part  in  the  formation  of  other  breeds 
should  have  been  so  many  years  without  organized  protection 
in  Great  Britain. 

(2)  The   American   Leicester   Breeders'    Association   was 
formed  in  1888. 

XL     Distribution   in   the   United    States   and 
Canada. 

(1)  Pure  bred  Leicesters  are  now  recorded  from  twenty- 
one  states  and  provinces  of  Canada. 

(2)  In  the  United  States  they  are  most  numerously  kept 
in  Michigan,  Pennsylvania,  Oregon,  Nebraska,  Iowa  and  Illi- 
nois, and  in  the  order  named. 

(3)  In  Canada  they  are  most  numerously  kept  in  Ontario, 
New  Brunswick,  Manitoba,  Prince  Edward  Island  and  British 
Columbia,  and  in  the  order  named. 

(4)  It  is  thought  that  Ontario  possesses  more  Leicesters 
than  all  the  states  combined. 

XII.     Registration  in  the  United  States. 

(1)  Two   volumes   of   the   flock   book   have   been    issued 
and  3,486  animals  are  recorded,  of  which  958  are  males  and 
2,528  females. 

(2)  Owing  to  their  early  introduction   into  this  country 
the  number  of  grades  is  relatively  far  greater  in  proportion  to 
the  pure  breds  than  with  the  other  breeds. 

LEADING     CHARACTERISTICS. 

I.  Relative  size. 

(1)  Leicesters  are  not  so  heavy  as  the  Cotswolds  or  Lin- 
coins,  but  they  weigh  more  than  any  of  the  middle  wooled 
breeds  unless  the  Hampshire  Down  and  Oxford  Down. 

(2)  The   average   weight   of  a  mature   Leicester   ram   in 
good  flesh  may  be  put  at  225  to  250  pounds  and  of  a  ewe  at 
175  to  200  pounds. 

II.  Adaptability. 

(i)  They  are  specially  adapted  to  arable  sections,  and 


26O  THE    STUDY    OF    BREEDS. 

(2)   To  climates  which  produce  an  abundance  of  succulent 
vegetation. 

III.  Early  maturing  qualities. 

(1)  No  breed  excels  them  in  early  maturing  qualities  or  in 
aptitude  to  fatten  at  an  early  age,  hence 

(2)  They  are  easy  keepers,  and  the  lambs  can  be  marketed 
when  young. 

IV.  Grazing  qualities. 

(1)  These  are  only  fair,  as  they  are  not  particularly  well 
adapted  to  ''roughing  it,"  but 

(2)  They  are  eminently  adapted  to  folding  and  feeding  on 
specially  prepared  pastures,  as  turnips  and  rape. 

V.  Feeding  qualities. 

(1)  These  are  of  the  very  best. 

(2)  No  other  breed  is  more  docile,  feeds  more  quickly,  or 
gives  a  better  return  for  the  food  fed. 

VI.  Quality  of  the  meat. 

(1)  The    meat    is    juicy    and    plentiful    and    the    offal    is 
light,  but 

(2)  The  proportion  of  fat  is  large,  and  it  is  laid  on  too 
much  externally. 

VII.  Value  in  crossing  and  grading. 

(1)  No  breed  will  render  better  service  in  crossing  where 
early  maturity  and  good  fleshing  and  easy  keeping  qualities  are 
sought,  and 

(2)  High  grade  Leicesters  are  equally  well  adapted   for 
being  crossed  upon  by  the  Down  breeds. 

(3)  Such  crosses  usually  lessen  the  size  somewhat,   but 
they  improve  the  quality  of  t-e  meat. 

VIII.  Breeding  qualities. 

(1)  Like  the  highly  improved  Southdowns  they  are  not 
specially  noted  for  prolificacy  and  high  milking  qualities,  but 

(2)  When    properly   managed    there    will    be    no    trouble 
from  the  sources  named. 

IX.  Wool  production. 

(1)  The  fleece  should  average  from  nine  to  eleven  pounds 
of  unwashed  wool. 

(2)  The  wool  is  lustrous,  and  is  perhaps  the  finest  pro- 
duced by  the  long  wooled  breeds. 


LEICESTER  SHEEP.  26l 


PRINCIPAL    POINTS. 

I.     In  the  absence  of  an  authorized  scale  of 
points,  the  following  is  submitted. 

(1)  Size — Medium,  with  a  leaning  to  increase  rather  than 
decrease. 

(2)  General  Outline — Symmetrical,  parallelogrammic  and 
everywhere  well  proportioned. 

(3)  Head — Small    for   the    size    of   the   body,    but   much 
stronger  in  the  rams,  somewhat  long  and  fine,  tapering  toward 
the    muzzle,    and    Roman-nosed,     especially    in    the    Border 
varieties. 

(a)  It  is  snowy  white  when  young,  but  becomes  some- 
what darker  with  age,  and  the  same  is  true  of  the  legs. 

(b)  It  is  usually  entirely  free  from  wool,  but  sometimes 
there  is  very  short  wool,  covering  a  part  of  the  forehead,  which 
is  broad,  as  is  also  the  poll. 

(c)  Eye,  prominent,  with  a  quiet  expression. 

(d)  Ears,  thin,  moderately  long,  and  without  droop. 

(4)  Neck — Short  rather  than  long,  round  rather  than  flat, 
straight  above,  fine  at  the  junction  with  the  head,  broad  and 
deep  at  the  base  and  carrying  the  head  with  but   moderate 
erection. 

(5)  Back — Wide  and  straight  from  base  of  neck  to  tail- 
head  and  well  covered  in  every  part  when  in  good  flesh. 

(a)  Withers,  broad,  close  and  level. 

(b)  Loin,  wide,  strong  and  full. 

(6)  Forequarters — Fully    equal    in    development    to    the 
hindquarters. 

(a)  Shoulders,   splendidly  rounded  out  from  the  withers 
and  blending  nicely  with  a  full  neck-vein  and  crops. 

(b)  Chest,  very  wide  and  deep. 

(c)  Breast,  to  correspond  with  chest  in  width  and  depth 
and  beautifully  filled  and  rounded. 

(d)  Brisket,  wide,  rounded  and  well  forward. 

(e)  Forearm,  broad,  full  and  neatly  tapering. 

(7)  Barrel— Only  moderately  long  in  the  barrel  and  nicely 
rounded  out. 

(a)  Ribs,  close,  coming  well  forward  and  backward  and 
of  round  and  deep  spring. 

(b)  Fore  and  hind  flanks  equally  low  and  full. 

(c}  Heart  girth  and  flank  girth  excellent  and  about  equal. 
(d)  Underline,   straight. 

(8)  Hindquarters — Long,  wide  and  deep,  but  sometimes 
there  is  over  much  narrowing  toward  the  buttock. 

(a)  Hips,  large,  level  on  top  with  line  of  back  and  on  side 
with  barrel. 

(b)  Crupper,  creased  above  the  spinal  column. 


262  THE    STUDY    OF    BREEDS. 

(c)  Thighs,  broad,  full  and  nicely  tapering  toward  hock. 

(d)  Buttock,  square  and  straight. 

(e)  Twist,  full,  broad  and  low. 

(9)  Legs — Of  moderate  length  and  fine  rather  than  coarse 
in  bone,  white  in  color,  bare  of  wool  on  the  lower  half  of  the 
length  and  standing  straight  and  wide  apart. 

(10)  Fleece — The  wool  is  of  good  length,  glossy  and  of 
good  fiber,  and  should  cover  the  whole  carcass  save  the  head 
and  legs. 

(a)  It  hangs   in  fine   spirals  at  the  outer  surface   rather 
than  in  masses,  and 

(b)  The  skin  under  it  inclines  to  thin,  soft,  elastic  and 
is  of  a  pinkish  tinge. 

II.  General  Appearance --The  Leicester  is 
symmetrically,  evenly  and  plumply  developed,  has  a 
massive  and  yet  refined  frame,  a  restful  but  not  slug- 
gish carriage,  and  is,  when  in  good  form,  a  beautiful 
animal. 


LECTURE  NO.    16. 

LINCOLN     SHEEP ORIGIN     AND     HISTORY,    CHARAC- 
TERISTICS   AND    STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  This  breed  has  long  inhabited  the  lowlands 
of  Lincolnshire  and  to  some  extent  other  counties  on 
the  east  coast  of  England. 

(1)  Their  value  was  not  recognized  to  any  great  extent 
beyond  their  native  county  and  those  adjoining  it  prior  to  1850. 

(2)  Now  they  are  found  over  the  whole  of  Lincoln  and 
Rutland,  and  over  parts  of  several  of  the  neighboring  counties. 

II.  A  century  ago  they  were  large,  ungainly 
animals  with  an  immense  fleece  of  ragged,  oily  wool. 

(1)  They  had  thick,  large  necks  with  flabby  dewlap,  were 
forward  in  the  shoulder,  had  flat  ribs  and  deep  bellies,  and 
were  inclined  to  lay  on  fat  at  the  rumps  and  internally. 

(2)  They  were  covered  with  wool  even  longer  than  at 
present 

III.  How  improvement  was  effected. 

(1)  The  old  Lincolns  were  chiefly  improved  through  the 
free  use  of  Leicester  blood  and  improved  modes  of  breeding 
and  feeding. 

(2)  The  Leicester  cross  greatly  improved  the  syrnmetry 
and  the  feeding  qualities  of  the  Lincolns. 

IV.  Recognition  at  the  shows. 

(1)  The  Lincolns  were  first  recognized  as  a  pure  breed 
by  the  Royal  Agricultural  Society  in  1862. 

(2)  Before  that  time  they  could  only  be   shown  in  the 
general  long  wooled  classes. 

V.  Distribution  in  other  countries. 

(i)  Lincolns  have  found  their  way  into  Australia,  New 
Zealand,  South  Africa,  South  America,  Canada  and  the  United 
States,  but 

263 


Fig.  39.     Typical  Lincoln  Ewe 

(264) 


LINCOLN  SHEEP.  265 

(2)  They  have  not  been  so  numerously  introduced  into 
Canada  and  the  United  States  as  many  of  the  other  breeds. 

(3)  They  were  first  imported  into  the  United  States  by 
Leonard  D.  Gift  of  Carmel,  N.  Y.,  in  1836. 

VI.  Organizations. 

(1)  The  breeders  of  Lincolns  have  been  somewhat  slow 
in  organizing. 

(2)  The    National    American    Lincoln    Sheep    Breeders' 
Association  was  organized  in  1891. 

VII.  Distribution  in  the  United  States  and 
Canada. 

(1)  Lincoln  sheep  are  distributed  throughout  many  of  the 
northern  and  middle  states  and  in  several  of  the  provinces  of 
Canada. 

(2)  They   are   most   numerous    in    Michigan,    Wisconsin, 
Illinois,  Colorado  and  Ohio,  and  probably  in  the  order  named. 

VIII.  Registration  in  the  United  States. 

(1)  There    have    been    recorded    6,215    animals    by    the 
National  Lincoln  Sheep  Breeders'  Association. 

(2)  Of  these  about  2,500  are  rams  and  the  remainder  ewes. 

LEADING     CHARACTERISTICS. 

I.  Relative  size. 

(1)  Lincolns  are  considered  the  largest  and  heaviest  of 
the  domesticated  breeds,  and  their  weight  is  even  greater  rela- 
tively than  their  size. 

(2)  The  average  weight  of  matured  rams  in  good  flesh 
may  be  put  at  275  to  300  pounds  and  of  ewes  at  225  to  250 
pounds. 

II.  Adaptability. 

(1)  Lincolns   are  best   adapted  to  arable   sections   where 
production  is  abundant  and  where  the  pastures  are  level  rather 
than  hilly. 

(2)  When  kept  in  the  pure  form  they  are  best  adapted  to 
an  intensive  cultivation,  but  when  crossed  upon  Merinos  the 
progeny  do  well  on  the  ranges. 

III.  Early  maturing  qualities. 

(1)  Lincolns  mature  very  quickly  for  their  great  size,  but 

(2)  On  the  condition  that  food  supplies  are  plentiful  all 
the  time. 


266  THE    STUDY    OF    BREEDS. 

IV.  Grazing  qualities. 

(1)  Lincolns  are  adapted  only  to  such  grazing  lands  as 
are  productive  and  level,  or  gently  undulating,  hence 

(2)  They  answer  admirably  where  folding  is  desired. 

V.  Feeding  qualities. 

(1)  Lincolns  rank  very  high  in  feeding  qualities. 

(2)  Their  docility,  improved  breeding  and  vigorous  diges- 
tion enable  them  to  make  good  returns  for  the  food  fed. 

VI.  Quality  of  the  meat. 

(1)  Lincolns  dress  well  and  furnish  a  large  proportion  of 
good  meat,  but 

(2)  The  amount  of  fat  is  large,  and  the  grain  and  flavor 
are  not  equal  to  those  in  some  of  the  middle  wool  breeds. 

VII.  Value  in  crossing  and  grading. 

(1)  Lincolns   may  be   profitably  used   in   crossing  where 
increased  size  and  greater  weight  of  fleece  are  wanted,  but 

(2)  When  so  used  the  food  supplies  should  be  adapted  to 
the  improvements  made. 

(3)  A  cross  of  t"  e  Lincoln  upon  the  grade  Merino  has 
long  been  a  favorite  with  many  ranchmen  in  the  United  States, 
and  more  particularly  in  Australia. 

VIII.  Breeding  qualities. 

(1)  These  are  fair  when  the  animals  are  kept  in  condition 
not  too  high,  but 

(2)  They  are  not  more  distinguished  for  prolificacy  than 
the  other  long  wooled  breeds. 

IX.  Wool  production. 

(1)  In  wool  production,  Lincolns  are  seldom  excelled  as 
to  the  weight  of  the  fleece,  which  should  not  be  less  on  an  aver- 
age in  good  flocks  than  twelve  to  fourteen  pounds,  unwashed. 

(2)  In  fineness   of  quality   it  is   nearly  the   same   as   the 
Leicester,    some   authorities    claiming   that   it    is   the   finer   of 
the  two.  '' 

X.  Compared  with  Leicesters. 

(1)  The    Lincolns    are    considerably    larger    and    heavier 
than  the  Leicesters  and  carry  a  considerably  heavier  fleece. 

(2)  The  Leicesters  have  teen  crossed  upon  other  breeds 
for  their   improvement  to   a   much   greater   extent   than   the 
Lincolns. 


LINCOLN  SHEEP.  267 

(3)   In  other  essential  characteristics  they  resemble  each 
other  somewhat  closely. 

STANDARD    POINTS, 

I.  The  following  is  the  scale  of  points  adopted 
by  the  National  Lincoln  Sheep  Breeders'  Associa- 
tion : 

POINTS. 

(1)  Constitution — Body      deep,      back     wide     and 
straight ;  wide  and  full  in  the  thigh,  bright  large 
eyes;  skin  soft  and  of  a  pink  color     .         .         .25 

(2)  Si-ze — Matured  rams  not  less  than  250  pounds 
when  in  good  condition,  matured  ewes  not  less 
than   200   pounds 10 

(3)  Appearance — Good  carriage  and   symmetry  of 
form  .  10 

(4)  Body — Well    proportioned,     good     bone     and 
length ;  broad  hindquarters ;  legs  standing  well 
apart,  breast  wide  and  deep  .         .         .  .15 

(5)  Head — Should    be    covered    with    wool    to    the 
ears;  tuft  on  forehead;  eyes  expressive;   ears 
fair  length,  dotted  or  mottled  in  color       .         .       10 

(6)  Neck — Medium  length;  good  muscle,  well  set 

on  body  .........     5 

(7)  Legs — Broad  and  set  well  apart;  good  shape; 
color  white,  but  some  black  spots  do  not  dis- 
qualify; wooled  to  the  knees  10 

(8)  Fleece — Of  even  length  and  quality  over  body; 
not    less    than     eight     inches     long     for    one 
year's  growth    .  .         .        .         .         .         .10 

(9)  Quality    of    Wool — Rather    fine ;    long    wool ; 
strong,  lustrous  fiber ;  no  tendency  to  cot     .         .5 

Perfection 100  . 

II.  As  the  above  scale  of  points  is  somewhat 
lacking  in  detail,  the  following  additional  particulars 
are  submitted : 

(1)  Size — Medium  for  the  breed,  but  varying  to  suit  the 
conditions  of  environment. 

(2)  General  Outline — Strong,  broad,  massive. 

(3)  Head — Medium    but    rather    stronger    than    in    the 
Leicester,  and  of  a  somewhat  darker  tinge. 


268  THE    STUDY    OF    BREEDS. 

(a)  The  nose  is  scarcely  so  fine  as  in  the  Leicester. 

(b)  A  tuft  of  rather  short  wool  is  found  on  the  upper 
part  of  the  broad  forehead. 

(c)  Eye,  large,  clear,  restful. 

(d)  Ears,  broader  relatively  than  in  the  Leicester,  fairly 
long  and  dotted.     • 

(4)  Neck — Medium  in  length,  but  inclining  to  short. 

(a)  Not  large  at  the  head,  straight  above  and  so  enlarged 
as  to  blend  perfectly  at  the  shoulders. 

(b)  Throatiness  is  to  be  avoided  even  in  the  rams. 

(5)  Back — Straight,  broad  and  wide  to  the  tailhead. 

(a)  The  withers  and  loin  have  much  width,  and 

(b)  The  back  should  carry  much  flesh. 

(6)  Forequarters — Of  plump  development,  fully  equal  to 
that  in  the  hindquarters. 

(a)  Shoulders,  large,  fully  and  smoothly  rounded  out  and 
well  covered  with  flesh. 

(b)  Chest,  wide  and  cylindrical. 

(c)  Breast,  broad,  deep,  full  and  nicely  rounded  out. 

(d)  Brisket,  broad,  rounded  and  well  forward. 

(7)  Barrel — Medium  in  length,  cylindrical. 

(a)  Ribs,  close,  well  sprung  from  the  spinal  column  and 
coming  well  forward  and  backward. 

(b)  Crops,  full  and  even  with  shoulder. 

(c)  Fore  and  hind  flanks,  full  and  low. 

(d)  Heart  girth  and  flank  girth,  excellent  and  about  equal. 

(e)  Underline,  straight. 

(8)  Hindquarters — Long,  wide,  deep,  plump. 

(a)  Hips,  large  and  most  full  in  the  center. 

(b)  Crupper,  creased. 

(c)  Thighs,  broad,  full  and  well  filled  out  downward. 
{d)   Buttock,  broad  and  square. 

(e)  Twist,  placed  low  and  possessed  of  full  development. 

(9)  Legs — Inclining    to    short,    wide    apart,    strong    and 
straight,  bare  below  knee  and  hock,  and  of  a  dull,  white  color, 
but  frequently  spotted. 

(10)  Fleece — Very  long,  bright,   strong  in  fiber  and  well 
distributed  over  the  body. 

(a)  It  hangs  in  fairly  large  and  wavy  spirals,  but  some- 
times it  is  flaked,  and 

(b)  The  skin  beneath  it  should  be  of  a  pinkish  color. 

III.  General  Appearance — The  well  furnished 
Lincoln  in  full  fleece  has  a  square-like  and  massive 
form,  the  long  wool  coming  well  down  toward  the 
ground. 


LINCOLN  SHEEP.  269 

IV.     Compared  with  Leicesters. 

(1)  Lincolns    are    larger,    stronger    in    bone    and    more 
massive. 

(2)  The  head  is  stronger,  has  a  tuft  of  short  wool  on  the 
forehead,   is  of  a  darker  shade  of  white  and  has  somewhat 
broader  ears. 

(3)  The  wool  is  much  longer,  is  more  evenly  distributed 
on  every  part,  particularly  the  underline,  is  retained  in  good 
form  to  a  greater  age  and  usually  hangs  in  larger  and  more 
wavy  spirals. 


•3 

"a 


o 

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iC 


LECTURE   NO.    17. 


COTSWOLD    SHEEP ORIGIN    AND    HISTORY,  CHARAC- 
TERISTICS    AND     STANDARD     POINTS. 


ORIGIN    AND     HISTORY. 

I.  The  Cotswolds  are  a  breed  of  sheep  which 
originated    amid    the    low    calcareous    hills    in    the 
eastern  part  of  Gloucestershire,  England. 

(1)  They  were  also  found  to   some  extent  in   Hereford 
and  Worcester. 

(2)  These  hills,  known  as  the  Cotswold,  produced  a  short, 
nutritious  herbage. 

II.  Cotswolds  were  so  named 

(1)  From  the  sheds  called  cots  or  cottos,  in  which  they 
were  housed  in  time  of  storms,  and 

(2)  The  naked  hilly  ground  termed  weald  or  wold  upon 
which  they  pastured. 

III.  The  wool  produced  by  these  sheep  was 
famous  centuries  ago,  hence 

(1)  Some  regard  the  Cotswolds  as  of  great  antiquity,  but 

(2)  As  the  wool  in  those  times  was  fine,  others  regard  the 
Cotswolds  as  more  modern  in  origin,  and  descended  from  sheep 
brought  from  lower  lands. 

IV.  The  Cotswolds  before  improvement. 

(1)  They  were  large,  tall  and  rangy,   and  were  light  in 
the  forequarters  and  flanks,  but 

(2)  They  produced  a  long  and  heavy  fleece  of  coarse  wool, 
and  were  withal  a  very  rugged  and  hardy  breed. 

V.  How  improvement  was  effected. 

(1)  Improvement  was  at  first  secured  by  the  introduction 
of  the  Leicester  cross,  which  soon  extended  to  all  the  flocks 
of  the  breed. 

(2)  This  cross  diminished  the  size  and  coarseness  of  the 

271 


272  THE    STUDY    OF    BREEDS. 

old  Cotswold,  but  it  lessened  the  wool  product,  and  imparted 
greater  delicacy  of  constitution. 

VI.  When  improvement  was  effected. 

(1)  Crossing  Cotswolds  with  Leicesters  was   introduced 
about  1780  and  continued  until  about  1820. 

(2)  Since    1820,    selection    and    good    management    aave 
effected  still  further  improvement. 

VII.  Distribution  of  Cotswolds. 

(1)  During   recent  years   they   have   been   exported   into 
France,  Germany,  Australia,  New  Zealand,  Canada,  the  United 
States  and  other  countries. 

(2)  They  have  been  chiefly  used  in  these  lands  with  a 
view  to  increase  the  size  and  wool  product  of  other  breeds. 

VIII.  Introduction  into  the  United  States. 

(1)  About    1832   the   first    Cotswold    ram    imported   into 
the  United  States  was  brought  into  New  York  state. 

(2)  Subsequent  importations  were  infrequent  until  within 
the  last  quarter  of  a  century. 

(3)  Some    good    flocks  have    also    been    established    in 
Canada. 

IX.  Organizations. 

(1)  The    interests   of   the   breed    are   now   protected   by 
organizations  both  in  Great  Britain  and  the  United  States. 

(2)  The  American  Cotswold  Association  was  organized 
in  1878. 

X.  Distribution  in  the  United  States. 

(1)  Cotswolds    are    registered    from    every    state    in    the 
Union  save  Arizona,  Louisiana,  Texas  and  Florida,  and  from 
every  province  in  Canada. 

(2)  Wisconsin   is  probably  the  leading  center  for   Cots- 
wolds in  the  United  States  and  Ontario  for  Canada. 

XL     Registration  in  the  United  States. 

(1)  Eight   volumes    of   the    American    Cotswold    Record 
have  been  issued. 

(2)  In  all,  19,500  animals  have  been  recorded. 

LEADING     CHARACTERISTICS. 

I.     Relative  size. 

(1)  Cotswolds  are  the  largest  of  the  domesticated  breed's 
of  sheep  except  Lincolns. 

(2)  They  have  quite  as  much  scale  as  the  former,  but 


COTSWOLD  SHEEP.  273 

stand  rather  higher  from  the  ground,  and  are  a  little  less  in 
the  flanks. 

(3)  The  average  weight  of  the  mature  Cotswold  ram  in 
fair  flesh  is  about  250  to  275  pounds  and  of  the  ewe  200  to 
225  pounds. 

II.  Adaptability. 

(1)  When  pure,  Cotswolds  require  good  pastures,  but  can 
climb  moderate  elevations. 

(2)  When  crossed  with  some  hardy  breed,  as  the  Merinos, 
the  progeny  can  feed  on  more  rugged  land  and  less  fruitful 
pastures. 

III.  Early  maturing  qualities. 

(1)  In  early  maturity  they  are  now  almost  if  not  quite 
equal  to  the  Leicesters. 

(2)  The  lambs  make  heavy  weights  at  an  early  age. 

IV.  Grazing  qualities. 

(1)  Relatively  they  are  good  grazers  for  a  heavy  breed, 
but 

(2)  No  heavy  breed  can  graze  so  well  upon  lands  more 
rugged  than  mildly  hilly. 

V.  Feeding  qualities. 

(1)  Cotswolds  feed  well  either  when  folded  or  in  sheds, 
and 

(2)  When  ill  fed  they  are  mere  ungainly  than  some  other 
breeds. 

VI.  Quality  of  the  meat. 

(1)  Cotswolds  dress  well  on  the  block,  but 

(2)  Much  of  the  fat  is  laid  on  externally,  and  the  meat 
is  only  moderately  fine  in  the  grain. 

VII.  Value  in  crossing  and  grading. 

(1)  Cotswolds    cross    well    upon    fine  wooled    breeds,    as 
Merino  grades,  when  much  medium  wool  with  improved  mut- 
ton qualities  are  desired. 

(2)  They  also  make  an  excellent  otitcross   for  restoring 
size  and  wool  production  in  certain  grades  where  these  have 
been  unduly  diminished. 

VIII.  Breeding  qualities. 

(1)  These  are  much  the  same  as  in  the  other  long  wool 
breeds,  but 

(2)  In  milking  qualities  the  Cotswolds  may  have  some 
advantage,  and  they  produce  strong  lambs, 

18 


2/4  THE    STUDY    OF    BREEDS. 

IX.  Wool  production. 

(1)  The  fleece  is  almost  as  heavy  as  that  of  the  Lincoln, 
and  it  is  coarser. 

(2)  In    good,    well    kept    flocks    it    should    weigh    on    an 
average  from  eleven  to  fourteen  pounds,  unwashed. 

X.  Compared  with  Leicesters. 

(1)  Cotswolds   are  larger  and   have   shown  a   somewhat 
higher  adaptation  for  outcrossing  for  renovating  purposes. 

(2)  Leicesters   are  better  adapted   for  crossing  to  effect 
improvement    in   the    form   and   meat   producing   qualities   of 
rough  stocks. 

(3)  In  other  essentials  they  are  very  similar. 


STANDARD    POINTS. 

I.     The  following  standard  of  excellence  was 
drawn  up  by  the  American  Cotswold  Association : 

FOR    RAMS. 

POINTS. 

(1)  Head — Not  too  fine,  moderately  small  and  broad 
between  the  eyes  and  nostrils,   but  without   a 
short,  thick  appearance,  and  in  young  animals 
well  covered  on  crown  with  long,  lustrous  wool     8 

(2)  Face — Either  white  or  slightly  mixed  with  gray, 

or  white  dappled  with  brown     ....         4 

(3)  Nostrils — Wide  and  expanded,  nose  dark.       .         i 

(4)  Eyes — Prominent  but  mild  looking  ...        2 

(5)  Ears — Broad,  long,   moderately  thin,  and  cov- 
ered with  short  hair 4 

(6)  Collar — Full  from  breast  and  shoulders,  taper- 
ing gradually  all  the  way  to  where  the  neck  and 
head  join.     The    neck    should    be    short,    thick 
and  strong,  indicating  constitutional  vigor  and 
free  from  coarse  and  loose  skin        ...         6 

(7)  Shoulders — Broad   and    full,    and   at   the   same 
time  join   so   gradually  to   the  collar   forward 
and  chine  backward  as  not  to  leave  the  least 
hollow  in  either  place 8 

(8)  Forelegs — The  mutton  on  the  arm  or  fore  thigh 
should  come  quite  to  the  knee ;  leg,  upright  with 
heavy  bone,  being  clear  from  superfluous  skin, 
with  wool  to  fetlock,  and  may  be  mixed  with 
gray 4 


COTSWOLD  SHEEP.  275 

POINTS. 

(9)  Breast — Broad  and  well  forward,  keeping  the 

legs  wide  apart ;  girth  or  chest,  full  and  deep  .  10 

(10)  Fore  Flank — Quite  full,  not  showing  hollow 

behind  the  shoulder  ......  5 

(n)  Back  and  Loin — Broad,  flat  and  straight,  from 
which  the  ribs  must  spring  with  a  fine  circular 
arch 12 

(12)  Belly — Straight  on  underline     .         .  .         3 

(13)  Quarters — Long    and    full,    with    mutton    quite 
down  to  the  hock  .......     8 

(14)  Hock — Should  stand  neither  in  nor  out     .         .        2 

(15)  Twist  or  Junction  Inside  Thighs — Deep,  wide 
aad  full,  which,  with  a  broad  breast,  will  keep 
the  legs  open  and  upright     .         .         .         .         .5 

( 16)  Fleece — The  whole  body  should  be  covered  with 
long,  lustrous  wool     ......       18 

Perfection         .         .         .        .        .        .        .         100 

FOR    EWES. 

II.  The  scale  of  points  is  the  same  as  for  rams, 
with  the  differences  mentioned  below : 

(1)  Head — Moderately  fine  instead  of  "not  too  fine,  mod- 
erately small,"  as  in  the  rams. 

(2)  Neck — The  neck  should  be  fine  and  graceful  instead 
of  "short,  thick  and  strong,  indicating  constitutional  vigor,'' 
as  in  the  rams. 

(3)  For  neck,  including  collar,  foreflank  and  belly,  five, 
four  and  five  points  are  allowed  respectively,  whereas  for  the 
rams  "six,  five  and  three"  points  are  allowed. 

III.  General  Appearance — The  Cotswold  is  a 
stately  looking  animal,  of  rectangular  outline  when 
the  fleece  is  well  grown,  massive  in  build  and  pos- 
sessed of  a  fairly  proud  carriage. 

IV.  Compared  with  Leicesters. 

(1)  Cotswolds  are  considerably  larger,  something  stronger 
in  the  leg,  and  are  more  "upstanding." 

(2)  They  are   scarcely  so  wide  in  the  chest,   and  are  a 
trifle  lighter  in  the  hind  flank. 

(3)  Their  wool  is  longer,  hangs  in  larger  and  more  wavy 
spirals ;  they  have  a  long  and  beautiful  forelock,  and  they  are 
a  less  pure  white  in  the  face  and  legs. 


PART  III 


BREEDS  OF  SWINE 


LECTURE  NO.  i. 

SWINE ORIGIN    OF    THE    DOMESTICATED    RACES. 

I.  Swine  (Sus  scrofa)  have  been  known  to 
exist  in  a  wild  state  on  the  continents  of  Europe, 
Asia  and  Africa  ever  since  the  dawn  of  history. 

(1)  With  certain  variations  they  are  also  found  wild  on 
the  continent  of  America  and  the  islands  of  the  Pacific,  but 

(2)  They  were  not  found  in  a  wild  condition  on  the  con- 
tinent of  Australia. 

II.  Some  zoologists  have  divided  the  various 
species  of  swine  into  three  genera,  viz : 

(1)  True  swine,  including  the  wild  hog  of  Europe,  Asia 
and  Africa ;  the  babirussa  of  certain  East  Indian  islands ;  the 
Papuan  hog  of  New  Guinea,  and  the  wood  swine  of  South 
Africa. 

(2)  The  wart  bearing  hogs  of  Africa,  and 

(3)  The  peccaries  of  America. 

III.  The  various  species  of  swine  with  certain 
minor  variations   possess   the   following  points  of 
resemblance  in  a  greater  or  less  degree : 

(1)  The  head  is  prolonged,   somewhat  cone-shaped,   and 
ends  in  a  movable  cartilaginous  disc. 

(2)  The  neck  is  short,  strong  and  muscular,  and  the  limbs 
are  short  and  strong. 

(3)  The  skin  is  thick  and  covered  more  or  less  with  hair 
and  bristles. 

(4)  They  are  fond  of  plants  and  more  especially  of  the 
roots  of  these. 

276 


SWINE.  277 

(5)  They  eat  flesh,  but  do  not  seek  to  capture  living  ani- 
mals for  food. 

(6)  They  naturally  resort  to  watery  places  in  which  to 
wallow. 

(7)  They  produce  a  number  of  individuals  at  one  birth. 

(8)  Their    senses    of    smell    and    hearing    are    peculiarly 
acute,  and 

(9)  The  peculiarities  of  voice  are  very  similar. 

IV.  The  various  species  of  the  true  wild  hog 
(Sus  aper)    have  the   following  characteristics   in 
common : 

(1)  They  are  swift  of  foot  and  fierce  in  disposition. 

(2)  The  males  are  possessed  of  enormous  tusks. 

(3)  They  are  more  easily  tamed  if  captured  when  young. 

(4)  When  matured  they  are  solitary  in  their  habits. 

(5)  They  are  nocturnal  in  their  habits  of  feeding. 

(6)  The  young  are  longitudinally  striped  for  a  time,  and 

(7)  The   sows   suckle  their  young  for  many  weeks  and 
defend  them  for  a  long  period  after  they  are  weaned. 

V.  It  is  now  pretty  generally  conceded  that 
the  domestic  varieties  are  descended  from  the  wild 
species,  as 

(1)  The  general  anatomy  is  the  same  and  the  form  and 
general  outline  bear  a  somewhat  close  resemblance. 

(2)  The  period  of  gestation  is  the  same  in  both ;  they  can 
be  successfully  bred  together  and  there  is  a  general  resem- 
blance in  the  habits. 

VI.  Under    domestication    the  following  are 
some  of  the  changes  that  take  place : 

(1)  The  ears  become  less  movable,  the  tusks  and  muscle:? 
of  the  neck  diminish  in  size,  the  back  and  sides  lengthen,  the 
flank  and  hindquarters  deepen,   the  body  becomes  less  capa- 
cious, the  limbs    grow    shorter,    the    bristles    are    partially  or 
wholly  removed,  and  the  animal  becomes  much  less  active. 

(2)  The  stomach  and  intestines  enlarge,  they  desire  more 
food  and  the  tendency  to  obesity  increases. 

(3)  The  male  loses  the  solitary  habit,  the  female  breed? 
-more  frequently  and  has  larger  litters,  and  they  seek  their  food 

in  the  day. 

VII.  The    domesticated    species    have    been 
known  to  revert  to  the  wild  state,  as  is  witnessed  by 


2/8  THE    STUDY    OF    BREEDS. 

herds   in   South  America,  New  Zealand   and  other 
countries,  but 

(1)  Such  reversion  is  always  slow. 

(2)  They  do  not  revert  to  the  solitary  habit  again,  nor 
have  they  the  same  fierceness  of  disposition  as  the  wild  species. 

VIII.  Swine  have  been  subjected  to  domesti- 
cation from  a  very  early  period,  and  even  among 
semi-barbarous  peoples. 

(1)  Their  flesh  was  held  in  high  esteem  by  many  of  the 
nations  of  antiquity,  but 

(2)  The  Jews,  ancient  Egyptians  and  Hindoos  were  not 
allowed  to  eat  it,  nor  are  the  followers  of  Mahomet. 

IX.  Two  of  the  original  breeds  of  swine  in 
Great  Britain  are  still  represented  in  what  is  known 
as  the  Old  English  hog,  and  a  breed  found  in  the 
Highlands  and  islands  of  Scotland. 

(1)  The   distinctions   of  the   former,    represented   at   one 
time   by   several    sub-varieties,    have    been    almost   obliterated 
through  crossing. 

(a)  They  were  mostly  white  in  color,  had  large  and  lank 
bodies,  a  long  snout,  large  pendant  ears,  long  legs  and  coarse 
hair  with  some  bristles. 

(b)  They  were  hard  feeders  and  slow  maturers,  but  grew 
to  an  enormous  size. 

(2)  The   latter   were   small,    with    rather  erect   ears   and 
coarse-  bristles  along  the  spine,  were  dusky  brown  in  color  and 
could  subsist  on  the  poorest  fare. 

X.  The  improved  races  of  swine  in  England 
are  probably  nearly  all  descended  from  the  Old  Eng- 
lish hog  and  certain  foreign  crosses. 

(1)  They  have  been   so  much   crossed  and  intercrossed 
that  it  is  difficult  to  classify  them  aright. 

(2)  While  some  of  them  are  of  world-wide  reputation, 
others  are  only  known  within  limited  areas. 

XI.  The  principal  breeds  of  pigs  in  Britain  at 
the  present  time  are  the  Yorkshire  with  certain  sub- 
varieties,  as  the  Berkshire,  the  Tamworth,  the  Suf- 
folk and  the  Essex. 


SWINE.  270 

(1)  The  more  local  breeds  include  the  Dorset,  Lincoln- 
shire, Cheshire,  Norfolk  and  Westmoreland. 

(2)  The  three  varieties  of  the  Yorkshire  are  the  Improved 
or  Large  White,  the  Middle  White  and  the  Small  White  breed. 

(3)  The    Suffolks   are   bred   both   black   and   white,   the 
former  being  frequently  called  the  Black  Suffolk. 

XII.  The  originals  of  the  swine  in  the  United 
States  were    brought    from    various    countries    in 
Europe  by  the   early  settlers,  but   more   especially 
from  Britain. 

(1)  Since  that  time  all  the  British  breeds  possessed  of 
more  than  local  notoriety  have  been  introduced,  and 

(2)  To  a  very  limited  extent  only  has  improved  blood 
been  drawn  from  any  other  source. 

XIII.  The  purely  American  varieties  are  the 
Chester  White,  the  Poland-China,  the  Duroc- Jersey 
or  Jersey  Red,  the  Cheshire  and  the  Victoria. 

XIV.  Swine  may  be  almost  regarded  as  cos- 
mopolitan, as  they  can  be  reared  in  almost  any  coun- 
try outside  of  the  Arctic  circles. 

(1)  Being  gross  feeders  they  utilize  a  large  amount  of 
food  that  would  otherwise  go  to  waste. 

(2)  They  are  more  prolific  than  any  of  the  other  domes- 
ticated quadrupeds  except  the  rabbit,  and 

(3)  They  are  of  inestimable  use  to  the  human  family  in 
the  food  which  they  furnish. 


LECTURE  NO.  2. 

SWINE THEIR  IMPROVEMENT  AND  CLASSIFICATION. 

I.  The    swine   of    Great    Britain    have    been 
improved  chiefly  through  crosses  made  with  certain 
foreign  and  native  breeds,  better  food  and  improved 
care. 

II.  The  chief  of  the  foreign  breeds  used  in  the 
improvement  of  the  swine  of  Great  Britain  are  the 
Chinese  and  the  Neapolitan. 

(1)  The  former  have  been  used  chiefly  in  the  improve- 
ment of  the  white  breeds,  and  the  latter  in  the  improvement 
of  the  black. 

(2)  These   crosses   were   frequently   resorted  to   early   in 
the  century,  but  they  have  been  almost  entirely  discontinued 
during  the  last  fifty  years. 

III.  The  Chinese  breed  described. 

(1)  They  were  a  rather  small  race,  with  a  somewhat  long 
body  and  swaying  back,  and  belly  coming  near  the  ground. 

(2)  They  had   a   short   head,    short   snout,    heavy   jowls, 
small  ears  standing  well  out  from  the  head,   short  neck  and 
short  legs,  and  were  fine  in  bone. 

(3)  In  color  they  were  white  or  black,  or  a  mixture  of 
both,  white  predominating. 

(4)  They  had  a   remarkable  tendency  to   fatten  rapidly, 
but  were  not  prolific  as  breeders. 

IV.  The  Neapolitan  breed  described. 

(1)  They   were   a    small   breed    with   a   long,    cylindrical 
body,  standing  on  rather  short  and  fine  limbs. 

(2)  They  had  a  small  head,  dishing  face,  bony  and  flat 
forehead,  very  slender  and  rather  long  snout,  very  full  jowls, 
small    thin   ears    standing   well    forward ;    broad,    short   neck, 
heavy  above ;  flat  back,  slightly  elevated  hindquarters  and  well 
developed  hams  and  shoulders. 

(3)  They  had  a  soft  and  fine  skin  and  but  little  hair,  which 
was  of  a  slate  or  bluish  plum  color. 

280 


SWINE".  281 

(4)  Their  flesh  had  a  fair  proportion  of  lean  and  was 
tender  and  well  flavored. 

(5)  They  also  fattened  easily  and  matured  quickly,  but 
were  somewhat  shy  breeders. 

V.  Effects    of    the  Chinese    and    Neapolitan 
crosses. 

(1)  Both  crosses  tended  to  reduce  the  size  of  the  bone,  to 
shorten  the  limbs  and  ears,  to  refine  the  hair,  and  to  improve 
the  maturing  and  fattening  qualities,  but 

(2)  These  advantages  were  gained  at  the  cost  of  decreased 
si;'e,  a  lessened  hardihood  and  impaired  breeding  qualities. 

VI.  Swine  in  the  United   States  have  been 
improved  through  crosses  chiefly  derived  from  Brit- 
ain, the  skillful  blending  of  varieties  and  improved 
management. 

(1)  This  improvement  may  be  said  to  have  begun  in  1832, 
when  Berkshires  were  first  imported. 

(2)  Quite  as  much  probably  is  owing  to  the  skillful  blend- 
ing of  materials  at  hand  as  to  the  introduction  of  foreign  blood. 

VII.  The  classification  of  the  pure  breeds  of 
swine  is  confessedly  difficult  at  the  present  time,  as 

(1)  The  evolution  of  some  of  the  breeds  is  still  going  on, 
so  that  complete  fixity  of  type  in  some  instances  has  not  yet 
been  reached. 

(2)  These  changes  are  chiefly  caused  by  a  change  in  the 
demands   of   the   market,    consequent   upon    a   change   in   the 
popular  taste,  but  to  some  extent  they  are  being  made  to  meet 
the  tastes  of  breeders. 

VIII.  If  the  breeds  of  swine  were  classified  on 
the  basis  of  color,  they  would  be  virtually  divided 
into  three  classes,  viz :     the  white,  the  black  and  the 
sandy  colored  breeds. 

(1)  The  white  breeds  are  the  Chester  White,  the  York- 
shire in  all  its  varieties,  the  Cheshire,  the  Victoria  and  the 
Suffolk. 

(2)  The  black  breeds  are  the  Poland-China,  the  Berkshire 
and  the  Essex. 

(3)  The  sandy  breeds  are  the  Tamworth  and  the  Duroc- 
Jersey. 


282  THE    STUDY    OF    BREEDS. 

IX.  Sometimes   classification   is   based   upon 
the  bacon-producing  qualities  of  the  swine,  that  is, 
upon  their  ability  to  produce  a  large  amount  of  side 
meat  of  superior  quality. 

(1)  The  distinctive  bacon  breeds  at  present  in  the  United 
States  are  the  Large  Improved  Yorkshire  and  the  Tamworth. 

(2)  Next    in    adaptation    for    bacon    production    are    the 
Chester  White,  the  Berkshire,  the  Cheshire,  the  Duroc-Jersey, 
the  Victoria  and  the  Poland-China  breeds,  and  probably  in  the 
order  named,  and 

(3)  Lowest   in   adaptation    for  the   same   are  the   Small 
Yorkshire,  the  Essex  and  the  Suffolk  breeds. 

X.  Classification  is  ordinarily  based  upon  size, 
and  exhibitions  hitherto  have  only  recognized  but 
two  classes,  viz :     the  small  and  large  breeds,  but 

(1)  Such  a  classification  is  not  sufficiently  flexible,  as 

(2)  It  brings   breeds   into   competition   sometimes   which 
vary  too  much  in  size  and  leading  characteristics. 

XL  The  pure  breeds  of  swine  in  America  may 
with  more  propriety  be  classed  as  the  large,  the 
medium  and  the  small  breeds. 

(1)  The  large  breeds  are  the  Chester  White,  the  Improved 
Yorkshire  and  the  Tamworth. 

(2)  The  medium  breeds  are  the  Berkshire,  the  Poland- 
China,  the  Victoria,  the  Duroc-Jersey  and  the  Cheshire. 

(3)  The  small  breeds  are  the  Suffolk,  the  Essex  and  the 
Small  Yorkshire. 

XII.  The  aim  has  been  in  the  above  classifica- 
tion to  name  the  breeds  in  the  order  of  their  size, 
commencing  with  the  largest,  but  no  classification 
can  be  submitted  at  present  that  is  sure  to  meet  with 
universal  acceptance,  owing 

(1)  To  the  lack  of  data  available  for  making  comparisons 
as  to  average  weights. 

(2)  To  the  variations  of  type  in  some  of  the  breeds  in 
different  localities  and  in  the  same  locality,  and 

(3)  To  the  transformation   in   some  of  the  breeds  that 
is  still  going  on. 


LECTURE  NO.  3. 

SWINE LEADING    ESSENTIALS    AS    TO    FORM. 

I.  Essentials  of  form  common  to  all  the  breeds 
of  swine. 

(i)'  The  parallelogrammic  shape,  with  length  and  depth  as 
the  most  striking  characteristics. 

(2)  Good  length  and   depth  of  body  for  the  breed  and 
sufficient  width  and  compactness. 

(3)  Levelness,  evenness  and  smoothness  of  outline,  and 

(4)  A  body  well  supported  by  rather  short  straight  limbs. 

II.  The  points  of  difference  not  so  important 
relatively  include  the  following : 

(1)  Variations  in  size  of  carcass  and  of  bone. 

(2)  Variations  in  the  size  and  shape  of  the  head. 

(3)  Variations  in  the  length  and  thickness  of  the  neck. 

(4)  Variations    in    the    length,    shape    and    carriage    of 
the  ear. 

(5)  Variations  in  the  relative  length,  depth  and  width  of 
the  coupling. 

(6)  Variations  in  the  size,  length  and  strength  of  bone 
in  the  leg,  and 

(7)  Variations  in  the  color,  length,  quantity  and  quality 
of  the  hair. 

III.  The  more  important  indications  of  cor- 
rect form  in  swine,  and  important  probably  in  the 
order  given,  are  the  following : — 

(1)  Constitution  as  indicated  by  chest  capacity,  strength 
of  limbs  and  spine  and  an  active,  easy  carriage. 

(2)  Sufficient  general  development  for  the  breed,  including 
length,  depth  and  width. 

(3)  Smoothness  and  symmetry  of  outline. 

(4)  Good  feeding  qualities  as  indicated  by  the  absence  of 
coarseness  in  the  head,  limbs  and  hair. 

283 


284  THE    STUDY    OF    BREEDS. 

(5)  Capacity  in  the  barrel  as  indicated  by  sufficient  length, 
depth  and  evenness  of  width  for  the  breed. 

IV.     Leading  essentials  of  the  boar  as  to  form, 
given  in  detail. 

(1)  Size — Medium  to  large  for  the  breed  and  the  bone 
medium  to  strong. 

(2)  Outline — The   body    should   be    parallelogrammic   in 
shape  and  compact  rather  than  rangy,  and  the  whole  outline 
should  have  the  appearance  of  strength  and  vigor. 

(3)  Head — Medium  to  strong  in  size,  short  rather  than 
long,  masculine  and  yet  not  coarse. 

(a)  Snout,  short  rather  than  long,  and  terminating  in  a 
large  rather  than  a  small  disk. 

(b)  Forehead,  wide. 

(c)  Eye,  medium  in  size  and  clear,  and  not  hidden  with 
overgrowing  fat. 

(d)  Dish,  varying  with  the  breed. 
(c)  Poll,  broad. 

(f)  Jowl,  medium,  but  varying  much  in  breeds. 

(g)  Ear,   medium,  but  varying  much  with  the  breed  in 
size,  shape  and  erection. 

(4)  Neck — Short  rather  than  long,  moderately  wide  and 
deep  at  the  junction  with  the  head,  and  increasingly  so  toward 
the  junction  with  the  shoulders. 

(a)  The  shape  may  be  spoken  of  as  flattish  oval,  with  a 
base  somewhat  enlarged. 

(b)  The  rise  from  the  poll  to  the  withers  is  regular  and 
slightly  arching. 

(c)  The  throat  is  nearly  on  a  level  with  the  brisket  and 
belly,  but  varies  considerably  with  the  breed. 

(d)  The  blending  with  the  body  is  very  complete,  inas- 
much as  the  lower  rear  base  of  the  neck  fills  the  whole  of  the 
space  known  as  the  breast  in  cattle  and  sheep. 

(5)  Body — Long  and  deep  and  fairly  broad,  but  varying 
considerably  in  all  these  respects  in  the  various  breeds,  and 
eoually  well  developed  in  the  fore  and  hindquarters. 

(a)  Back,  level   from  base  of  neck  to  near  the  tailhead, 
but  perceptibly  arched  in  the  long-bodied  breeds,  evenly  and 
fairly  broad,  and  with  but  little  outward  and  downward  slope, 
until  the  somewhat  sudden  descent  of  the  side  is  reached. 

(b)  Underline,  straight  from  brisket  to  hind  flank. 

(c)  Shoulder,  large,  broad,  deep  and  but  slightly  rounding 
out  toward  the  center. 

(d)  Brisket,  broad. 

(e)  Chest,  well  developed,  as  indicated  by  width  and  depth 
of  shoulders,  width  of  brisket  and  heart  girth. 


SWINE.  285 

(f)  Arm  and  thigh,  medium  to  short,  broad,   rather  flat 
and  much  tapered  to  the  knee  and  hock. 

(g)  Side,   inclining  to  long,   but  varying  much  with  the 
breed ;  deep  and  straight  and  even  from  the  shoulder  to  the 
ham,  and  as  thick  below  as  above. 

(h)  Ribs,  springing  well  from  the  backbone,  then  descend- 
ing with  a  rather  quick  curve,  and  extending  well  down. 

(i)  Fore  and  hind  flanks,  low  and  well  filled. 

(j)  Heart  girth  and  flank  girth,  good  and  about  eqaal. 

(k)  Hindquarters,  long,  deep  and  fairly  wide. 

(I)  Ham,  large,  full,  well  down  on  the  thigh,  only  slightly 
rounding  toward  the  center  and  abruptly  rounded  toward  the 
buttock. 

(m)'Tail,  not  coarse,  and  curled  rather  than  straight. 

(n)  Buttock,  full  and  slightly  rounding  from  the  tail  to 
the  twist. 

(0)  Twist,  low,  broad  and  full. 

(6)  Legs — Short,    rather  than  long,   with   short  pasterns, 
strong,  but  not  coarse,  straight,  standing  wide  apart  and  car- 
rying with  ease  the  weight  of  the  body. 

(7)  Skin — Smooth,    without   scales,    and   covered   with   a 
pientiful  coat  of  rather  strong,  but  not  coarse  hair,  and  without 
bristles. 

(8)  General  Appearance — The  appearance  should  indicate 
vigor,  easy  action  and  docility. 

V.  The  sow  should  possess  the  same  leading 
essentials  as  to  form  as  the  boar,  with  the  following 
points  of  difference : 

(1)  She  is  not  so  large  in  frame,  is  finer  in  general  outline 
and  in  bone,  and  is  more  roomy  in  the  coupling. 

(2)  The  head  is  smaller  and  considerably  more  refined. 

(3)  The  neck  is  less  massive  in  its  development. 

(4)  The  hair  is  not  so  coarse  nor  so  strong,  more  espe- 
cially on  the  neck,  and 

(5)  She   should   have  not   less   than   twelve   teats   placed 
well  apart. 

VI.  The  style  of  pig  bred  during  the  recent 
decades. 

(1)  Breeders  gave  the  preference  to  animals  with  small 
and   short  heads,   short  and  thick  necks,  broad  and  compact 
bodies  and  fine  limbs. 

(2)  While    such    preferences    secured    easy   keeping    and 
great  fattening  qualities,  they  produced  more  or  less  of  deli- 
cacy of  constitution,  impaired  the  breeding  powers  and  gave 
meat  excessively  fat  and  with  but  a  small  proportion  of  bacon. 


286  THE    STUDY    OF    BREEDS. 

VII.     Modifications  in  form  that  are  likely  to 
be  more  sought  for  by  breeders. 

(1)  The   demand    for  leaner   meat   with   more   bacon   is 
bringing  into  favor  pigs  with  medium  heads  and  necks,  longer 
bodies  and  somewhat  stronger  limbs. 

(2)  Such  animals  are  usually  more  rugged  if  not  so  quick 
in  maturing,  are  better  breeders,  produce  more  bacon  and  ?. 
larger  proportion  of  lean  meat,  and 

(3)  They  also  mature  sufficiently  early  to  be  marketed  at 
from  six  to  eight  months  old,  when  they  should  weigh  from 
150  to  200  pounds,  or  even  more  if  well  fed. 

(4)  These  modifications  may  be  secured  through  crossing 
the  short-bodied  grade  types  by  sires  of  the  bacon  breeds,  or 
by  continued  selection  within  the  breed  in  any  of  the  medium 
types. 


THE  LARGE  BREEDS 


LECTURE  NO.  4. 


CHESTER    WHITES ORIGIN    AND    HISTORY,    CHARAC- 
TERISTICS   AND    STANDARD    POINTS. 


ORIGIN  AND  HISTORY. 

I.  The  Chester  Whites  originated  in  Chester 
county,  Pennsylvania,  from  which  they  derive  their 
name. 

(1)  They  are  probably  the  oldest  of  the  breeds  purely 
American  in  origin. 

(2)  The  establishment  and  improvement  of  the  breed  has 
occupied  a  large  portion  of  the  century. 

II.  Materials  used  in  forming  the  breed. 

(1)  The  foundation    stocks    appear    to    have  been  large 
hogs,  white  in  color,  found  in  that  part  of  Pennsylvania. 

(2)  These  were  probably  descended  from  the  Old  English 
White  breed,  the  ancestors  of  the  various  Yorkshire  breeds. 

III.  The  work  of  improvement. 

(1)  The  first  impulse  to  the  improvement  of  the  white 
hogs  of  Chester  county  appears  to  have  originated  in  the  impor- 
tation of  a  pair  of  white  pigs  from  Bedford,  England,  by  Capt. 
James  Jeffries  of  Westchester,  Pa. 

(2)  Improvement  since  that  time  has  been  more  or  less 
continuous,  and  has  been  greatly  advanced  by  selection  and 
more  recently  by  breeding  to  a  standard. 

IV.  The  improvers  of  Chester  Whites. 

(i)  A  number  of  farmers  appear  to  have  engaged  in  this 

287 


CHESTER  WHITES.  289 

work  simultaneously,  and  chiefly  at  first  with  a  view  to  secur- 
ing a  more  suitable  animal  for  the  market. 

(2)  But  prominent  among  the  improvers  of  the  breed 
stand  the  names  of  Thomas  Wood  of  Chester  county,  Pa.,  and 
S.  H.  Todd  of  Wakeman,  O. 

V.  Influences  that  have  retarded  distribution. 

(1)  When  the  demand  for  Chester  Whites  became  greater 
than  the  supply,   dishonest  men   sold  large  numbers  as  pure 
which   had  little  in   common   with   Chester   Whites   save  the 
color,  and 

(2)  In  the  West  they  have  been  found  to  some  extent 
liable  to  mange. 

VI.  Modifications  in  the  breed. 

(1)  Formerly  Chester  Whites  were  coarse  in  the  head, 
bone  and  hair,  had  a  large  pendant  ear,  a  long  and  coarse  tail, 
arid  lacked  smoothness  of  form. 

(2)  These    coarse    features    have    been    eliminated    in    a 
marked  degree,  and  they  have  been  transformed  into  a  smooth 
and  symmetrical  breed. 

VII.  Organization. 

(1)  At  least  five  record  associations  have  been  organized 
in  the  interests  of  Chester  White  swine  in  the  United  States. 

(2)  These  are  the  American  Chester  White  Record  Asso- 
ciation, the  National,  the  International,  the  Standard  and  the 
Ohio  Improved. 

VIII.  Distribution  in  the  United  States  and 
Canada. 

(1)  Chester  White  swine  are  fairly  well  distributed  over 
the   eastern,    northern,    central    and    northwestern    states    and 
many  are  bred  in  Canada. 

(2)  They  are  numerously  kept  in  the  states  of  Pennsyl- 
vania,  Ohio,   Indiana,   Illinois,   Iowa,   and  in  the  province  of 
Ontario. 

IX.  Registration   in   the   United   States   and 
Canada. 

(1)  The     Standard     and     American     Associations    have 
recorded  37,576  animals,  of  which  16,672  are  males  and  20,904 
females. 

(2)  In  Ontario,  2,766  animals  have  been  recorded. 

19 


290  THE    STUDY    OF    BREEDS. 

LEADING  CHARACTERISTICS. 

I.  Relative  size. 

(1)  Chester  Whites  are  among  the  largest,  if  they  are  not 
indeed  the  largest  of  the  American  or  British  breeds. 

(2)  The  size,  however,  has  lessened  since  the  coarseness 
which    characterized    many    of    the    earlier    specimens     was 
eliminated. 

II.  Adaptability. 

(1)  Chester  Whites  have  been  found  best  suited  to  those 
portions  of  the  United   States  where  the  climate  is  not  too 
warm  in  summer. 

(2)  They   also  answer  well    for  markets  which   call   for 
large  development  at  a  comparatively  early  age. 

III.  Early  maturing  qualities. 

(1)  They  possess  these  in  a  fair  degree,  but  not  to  the 
same  extent  as  some  of  the  small  breeds,  as 

(2)  The  large  frame  requires  longer  to  perfect  its  growth. 

IV.  Grazing  and  feeding  qualities. 

(1)  The  fairly  strong  limbs  of  the  Chester  Whites  adapt 
them  well  to  summer  grazing. 

(2)  They  will   feed  to  attain  heavy  weights,  but  do  not 
finish  so  soon  as  some  of  the  lighter  breeds. 

V.  Quality  of  the  meat. 

(1)  The  meat  is  good,  but  contains  more  bone  than  some 
breeds,  and 

(2)  The  flesh  is  also  less  firm,  owing  probably  to  the  rela- 
tively larger  amount  of  fat. 

VI.  Value  in  crossing  and  grading. 

(1)  Chester  Whites  are  valuable  for  crossing  upon  grades 
small  and  over  refined. 

(2)  Such  a  cross  will  impart  vigor,  hardihood,  increased 
prolificacy  and  greatly  increased  size. 

VII.  Breeding  qualities. 

(1)  These  are  satisfactory,  but 

(2)  They  are  probably  scarcely  equal  to  those  of  the  other 
large  breeds. 


CHESTER  WHITES.  29  I 

STANDARD    POINTS. 

I.  The   following   is   the   scale  of  points   as 
adopted  by  the  Chester  White  Record  Association  in 
1885,  and  revised  by  the  same  in  1888  : 

POINTS 

(1)  Head— Small,  broad,  slightly  dished     ...     5 

(2)  Eye — Large  and  bright      ...  .2 

(3)  Ear — Thin,  fine,  drooping      ...  .2 

(4)  Jowl— Neat  and  full 3 

(5)  Neck— Short,   full,   well  arched     ....     3 

(6)  Brisket—Full    and    deep 3 

(7)  Sh.oulder — Broad  and  deep 6 

(8)  Girth  Around  Heart 10 

(9)  Back — Straight  and  broad 7 

(10)  Sides — Deep  and  full      ......     6 

(11)  Ribs — Well  sprung 7 

(12)  Belly — Wide  and  straight 4 

(13)  Girth  Around  Flank  ......       10 

(14)  Ham- — Broad,  full  and  deep  .         .         .        .         .10 

(15)  Limbs — Strong,  straight  and  neat    ...         7 

(16)  Tail — Tapering,  and  not  coarse        ...        2 

(17)  Coat — Fine  and  thick     .         ...        .        .         .3 

(18)  Color— Wrhite I 

(19)  Action — Prompt,  easy  and  graceful     .         .         .5 

(20)  Symmetry     ........        4 

Perfection 100 

II.  The  following  is  the  detailed  description 
drawn  up  by  the  Chester  White  Record  Association : 

(1)  Head — Short;    broad   between    the    eyes,    and    nicely 
tapering  from  eyes  to  point    of    nose;    face    slightly    dished; 
cheeks  full.     Objections — Head,  coarse,  long  and  narrow;  face 
straight  or  too  much  dished ;  snout  coarse  or  thick. 

(2)  Eye — Large,   bright   and   free   from  overgrowing  fat. 
Objections — Small,  dim  or  hidden  under  protruding  fat. 

(3)  Ear — Drooping,  thin,  pointing  outward  and  forward; 
well  proportioned  to  size  of  body.     Objections — Too  large  and 
coarse ;  thick,  lopping ;  lying  too  near  the  face ;  stiff,  erect  or 
too  small. 

(4)  Jowl — Full,  firm  and  neat ;  carrying  fullness  well  back 
to  neck  and  brisket.     Objections — Flabby,  light,  thin  in  cheek; 
tucking  up  under  the  neck. 

(5)  Neck— Full,    deep,    short    and    well    arched.     Objec- 
tions— Long,  flat,  lacking  in  fullness  or  depth. 


292  THE    STUDY    OF    BREEDS. 

(6)  Brisket — Full,  strong,  well  let  down,  extending  well 
forward,   and  on  line  of  the  belly.     Objections — Narrow  or 
tucked  up. 

(7)  Shoulder — Broad,  deep,  thickness  in  proportion  to  the 
side  and  ham,  full  and  even  on  top.    Objections — Thick  beyond 
the  line  of  side  and  ham,  lacking  in  depth  or  width ;  blade 
prominent  or  extending  above  the  line  of  the  back. 

(8)  Girth  Around  the  Heart — Full  back  of  shoulders ;  ribs 
extending  well  down;  wide  and  full  back  of  forelegs.     Objec- 
tions— Heart  girth  less  than  flank  girth,  or  length  of  body  from 
top  of  the  head  to  the  root  of  the  tail. 

(9)  Back — Broad,    straight,    or   slightly   arched,    carrying 
width  well  back  to  the  hams,  and  of  medium  length.     Objec- 
tions— Narrow,  sinking  back  of  shoulders ;  narrow  across  the 
loin ;  swayed,  too  long ;  sunfish  shaped. 

(10)  Sides — Full,  deep,  carrying  thickness  well  down  and 
back.  Objections — Too  round  or  flat;  shallow  or  thin  at  the 
flank. 

(n)  Ribs — Well  sprung,  carrying  fullness  well  back  and 
deep.  Objections — Too  flat,  curve  of  rib  too  short,  tucking 
in  at  bottom;  sagging  about  loin. 

(12)  Loin — Broad,  strong  and  full.     Objections — Narrow; 
poorly  ribbed  up ;  weak. 

(13)  Belly — Wide  and  straight;     width  approximating  that 
of  the  back.     Objections — Sagging,  narrow;  skin  coarse,  harsh 
atH  thick. 

(14)  Girth  Around  Flank — Flank  well  let  down  and  full; 
loin  broad,  strong  and  full  measurement  of  flank  girth  equal 
to  heart  girth.     Objections — Flank  thin,  tucked  in,  or  cut  up 
too  high ;  loin  narrow  or  weak. 

(15)  Ham — Broad,  full,  deep,  of  medium  length;  coming 
down  well  over  the  hock.     Objections — Narrow,  short;   run- 
ning too  far  up  the  back ;  steep  at  the  rump. 

( 16)  Limbs — Medium  length  ;  short,  rather  than  long ;  set 
well  apart,  and  well  under;  muscles  full  above  knee  and  hock; 
bone  firm,  and  not  coarse ;  pasterns  short,  and  strong ;   foot 
short.  Objections — Long,  slim,  coarse,  crooked;  muscles  light; 
pasterns  long,  slim,  or  flat ;  hoofs  long  or  sprawling. 

(17)  Tail — Small,  tapering,  smooth;  well  set  on.     Objec- 
tions— Coarse,  large,  too  prominent  at  the  root. 

(18)  Coat — Fine  and  thick.    Objections — Coarse;  hair  too 
long ;  wiry,  harsh. 

(19)  Color — White;  blue  spots  on  skin  and  black  specks 
shall  not  argue  impurity  of  blood. 

(20)  Action — Easy,  prompt,  fine  and  graceful.  Objections — 
Dull,  sluggish,  clumsy. 


CHESTER  WHITES. 

(21)  Symmetry — Uniform  build,  and  all  points  in  animal 
in  proportion.  Objections — Wanting  in  some  points,  and  too 
much  developed  in  others. 

Serious  Objections — Small  growth ;  upright  ears ;  small, 
cramped  chest  and  crease  back  of  shoulders  so  as  to  be  readily 
seen.  Deformed  and  badly  crooked  legs;  feet  broken  down 
so  that  the  animal  walks  on  pastern  joints  and  dewclaws. 

III.  General  Appearance  — The  Chester  White 
is  a  large,  long  bodied  and  yet  strongly  built  animal, 
with  good  limbs  and  sufficient  action. 


LECTURE  NO.  5. 

THE     IMPROVED     LARGE     YORKSHIRES ORIGIN     AND 

HISTORY,  CHARACTERISTICS  AND 
STANDARD    POINTS. 


ORIGIN    AND    HISTORY. 

I.  In  England  there  are  three  breeds  of  York- 
shire pigs  at  the  present  time. 

(1)  These  are  known  respectively  in  that  country  as  the 
Improved  Large  Yorkshires  or  the  Large  Whites ;  the  Middle 
Yorkshires  or  the  Middle  Whites;  and  the  Small  Yorkshires 
or  the  Small  Whites. 

(2)  Only  the  first  and  last  mentioned  have  been  intro- 
duced   into    North    America,    at    least    in    any    considerable 
numbers. 

II.  Many  are  of  the  opinion  that  these  breeds 
have  come  originally  from  the  Old  English  hog,  a 
large  white  animal  or  class  of  animals,  inhabiting 
Yorkshire  and  other  counties  of  England  from  a 
remote  period. 

(1)  The  Improved  Large  Yorkshire  of  to-day  is  the  imme- 
dia<e  descendant  of  the  larger  and  coarser  Yorkshire  of  former 
years. 

(2)  The  Small  Yorkshire  owes  its  refinement  in  a  meas- 
ure to  Chinese  crosses,  and 

(3)  The    Middle    Yorkshire   is    the   outcome    of   a   cross 
between  the  Large  and  Small  Yorkshire  breeds. 

III.  Description  of  the  Old  Yorkshire. 

(1)  It  was  long  in  head,  in  body  and  legs,  was  narrow, 
had  very  large  ears,  and  was  coarse  of  bone. 

(2)  It  had  a  strong  coat  of  white  hair,  with  a  few  pale 
blue  spots  on  the  skin,  but  the  hair  on  these  was  also  white,  and 

(3)  It   was   very   hardy   and   prolific,    but   was   slow   in 
maturing. 

295 


296  THE    STUDY    OF    BREEDS. 

IV.  Improvement  of  the  Large  Yorkshires. 

(1)  The    improvement    of    the    Large    Yorkshires    com- 
menced, it  is  thought,  fully  a  century  ago,  but 

(2)  They  lacked  somewhat  in  refinement  and  early  matur- 
ing qualities  until  within  a  comparatively  recent  period. 

V.  How  improvement  was  effected, 

(1)  The  White  Leicester,  introduced  early  in  the  century 
and  crossed  upon  the  Old  Yorkshires,  effected  some  improve- 
ment, and 

(2)  The  blood  of  the  Small  Yorkshires  has  also  had  an 
influence  in  carrying  the  improvement  still  further. 

VI.  The  improvers  of  the  Large  Yorkshires. 

(1)  The  improvers  of  this  breed  do  not  seem  to  have 
worked  in  unison  nor  by  system,  hence  there  is  yet  a  consid- 
erable lack  of  uniformity  in  the  breed. 

(2)  A  number  of  breeders  were  engaged  in  the  work  at 
the  same  time,  some  of  them  of  the  artisan  class. 

VII.  Yorkshire  blood  widely  diffused. 

(1)  Nearly  all  the  white  breeds  of  pigs  in  England  and 
America  are  probably  possessed  of  the  elements  of  Yorkshire 
blood  and  also  of  the  allied  breed,  the  Cumberland. 

(2)  Some  of  these  are  virtually  Yorkshire  under  another 
name. 

VIII.  Distribution  in  Britain. 

(1)  The  chief  centers  for  the  breed  in  Britain  are  the 
counties   of   Yorkshire,    Lincoln,    Lancastershire   and   Leices- 
ter, but 

(2)  During  recent  years  they  have  been  introduced  into 
many  of  the  counties  of  Great  Britain. 

IX.  Distribution  in  other  countries. 

(1)  The  Improved  Large  Yorkshires  have  been  imported 
in   large    numbers    into    Canada,    where    during    recent   years 
bacon  is  being  extensively  grown  for  the  British  market. 

(2)  They    have    also    been    introduced    into    the    United 
States,  Argentina,  New  Zealand,  Australia  and  several  of  the 
countries  of  Europe. 

(3)  The  first  importation  to  the  United  States  was  made 
by  Wilcox  &  Liggett  of  St.  Paul    and  Minneapolis,  Minn.,  in 
1893,  although 

(4)  Large  Yorkshires  have  been  imported  to  America  for 
more  than  a  century,  but  not  in  the  improved  form. 


YORKSHIRES.  297 

X.     Organizations. 

(1)  The    Improved   Large   Yorkshires   are   protected   by 
registration  in  the  United  States  and  Canada. 

(2)  The  American  Yorkshire  Association  was  organized 
in  1893. 

XL     Distribution    in  the    United    States    and 
Canada. 

(1)  They  have  already  been  introduced  into  several  states 
and  they  are  kept  in  all  or  nearly  all  the  provinces  of  Canada. 

(2)  They  are  most  numerous  in  Ontario,  Minnesota  and 
Iowa,  and  in  the  order  named. 

XII.     Registration  in  the  United  States  and 
Canada. 

(1)  In    the    Ontario    record,    7,6n    animals    have    been 
recorded. 

(2)  In   the   American    record,    1,011    animals   have   been 
recorded,  of  which  426  are  boars  and  585  sows. 


LEADING  CHARACTERISTICS. 

I.  Relative  size. 

(1)  The   Large   Improved   Yorkshires   are   probably  the 
longest  of  the  breeds,  but  they  are  not  so  broad  as  the  Chester 
Whites,  and  probably  do  not  grow  to  such  heavy  weights,  but 

(2)  They  weigh  remarkably  well  for  their  apparent  size. 

II.  Adaptability. 

(1)  Since  they  are  especially  adapted  to  the  production 
of  bacon  they  can  be  kept  with  much  advantage  where  bacon  is 
to  be  grown  for  the  home  or  the  foreign  market. 

(2)  They  have  special  adaptation  to  the  states  of  the  corn 
belt,  owing,  first,  to  the  excellent  limbs  which  they  possess; 
second,  to  their  ability  to  rustle,  and,  third,  to  the  renovating 
influence  which  they  exert  when  crossed  upon  types  of  weak- 
ened stamina. 

III.  Early  maturing  qualities. 

(1)  They  do  not  mature  so  quickly  as  the  small  types  with 
fine  limb,  but 

(2)  They  may  be  made  ready  for  market  without  difficulty 
at  the  ages  of  six  to  nine  months. 


298  THE    STUDY    OF    BREEDS. 

IV.  Grazing  and  feeding  qualities. 

(1)  They  graze  and  forage  admirably,  as  they  are  active 
and  yet  of  gentle  disposition,  and 

(2)  They  feed  equally  well,  but  must  be  plentifully  sup- 
plied with  food. 

V.  Quality  of  the  meat. 

(1)  The  quality  of  the  meat  from  the  Large  Improved 
Yorkshires  is  unexcelled,  as 

(2)  Their  long  sides  produce  much  bacon  and  they  have 
much  lean  in  proportion  to  the  fat. 

VI.  Value  in  crossing  and  grading. 

(1)  Wherever  compact  fine-boned  pigs  exist,  the  cross  of 
the   Large    Improved   Yorkshire   will   be   found  an   excellent 
one,  as 

(2)  It  will  at  once  increase  the  size,  impart  greater  vigor, 
improve  the  quality  of  the  meat,  more  especially  the  bacon,  and 
will  increase  prolificacy. 

VII.  Breeding  qualities. 

(1)  These  are  of  the  first  order. 

(2)  They  breed  regularly,  produce  large  litters  and  are 
excellent  nurses. 

VIII.  Compared  with  Chester  Whites. 

(1)  The  Improved  Yorkshire  is  perhaps  a  little  less  in 
xveight,  is  even  more  active  than  the  Chester  White  in  foraging, 
is  ahead  of  it  as  a  first-class  producer  of  bacon,  and  is  also 
probably  ahead  in  breeding  qualities. 

(2)  In  early  maturity  and  in  quick  feeding  qualities  the 
Chester  Whites  may  have  some  advantage. 

(3)  In  value  for  crossing  and  grading  they  are  probably 
not  far  different. 

STANDARD     POINTS. 

I.     The  following  is  the  scale  of  points  adopted 
by  the  American  Yorkshire  club  in  1899 : 

POINTS. 

(1)  General  Outline — Long  and  deep  in  proportion 
to  width,  but  not  massive ;  slightly  arched  in  the 

back,  symmetrical  and  smooth,  with  body  firmly 
supported  by  well  placed  legs  of  medium  length      5 

(2)  Outline  of  Head — Moderate  in  length  and  size, 
with  lower  jaw  well  sprung,  and  considerable 


YORKSHIRES.  299 

POINTS. 

dish  toward  snout,  increasing  with  advancing 
maturity     .........     4 

(3)  Forehead  and  Poll— Wide I 

(4)  Eye — Medium  size,  clear  and  bright     .         .         .     I 

(5)  Jowl — Medium,  not  carried  too  far  back  toward 
neck,  and  not  flabby I 

(6)  Snout — Turning   upward  with   a    short   curve, 
increasing  with  age I 

(7)  Ear — Medium  in  size,  standing  well  out  from 
head,  of  medium  erection  and  inclining  slightly 
forward I 

(8)  Neck — Of  medium  length,  fair  width  and  depth, 
rising  gradually  from  poll  to  withers,  muscular 
but    not    gross,    evenly    connecting    head    with 
body .3 

(9)  Outline  of  Body — Long,  deep,  and  of  medium 
breadth,    equally    wide    at    shoulder,    side    and 
hams;  top  line  slightly  arched,  underline  straight     7 

(10)  Back — Moderately  broad,  even  in  width  from 
end  to  end;  strong  in  loin,  short  ribs  of  good 
length 10 

(n)  Shoulder — Large,  but  not  massive;  not  open 

above  .........  6 

(12)  Arm  and  Thigh — Broad  and  of  medium  length 
and  development     .......     2 

(13)  Brisket — Wide  and  on  a  level  with  underline  .         3 

(14)  Side — Long,  deep,  straight  and  even  from  shoul- 
der to  hip 8 

(15)  Ribs— Well  arched  and  deep       ....         5 

(16)  Heart  and  Flank  Girth — Good  and  about  equal        8 

(17)  Hindquarters — Long  to  correspond  with  shoul- 
der and  side,  deep,  with  moderate  and  gradual 
droop  to  tail         .......         5 

(18)  Ham — Large,  well  let  down  on  thigh  and  twist 
and  rear  outline  somewhat  rounded     .         .         .10 

(19)  Twist — Well  down  and  meaty  I 

(20)  Tail — Medium,  not  much  inclined  to  curl     .         .     I 

(21)  Legs — Medium   in   length,   strong,   not  coarse, 
and  standing  straight  and  firm        ...         5 

(22)  Hair — Abundant,    long,    of    medium    fineness, 
without  any  bristles 4 

(23)  Skin — Smooth   and   white,   without   scales,   but 
dark  spots  in  skin  do  not  disqualify  ...         2 

(24)  Color — White  on  every  part  .....     I 

(25)  Movement — Active,  but  not  restless  ...        5 

Perfection  loo 


3OO  THE    STUDY    OF    BREEDS. 

II.     Compared  with  Chester  Whites. 

(1)  Large  Improved  Yorkshires  are  relatively  longer  than 
the  Chester  Whites,  but  are  not  so  broad  or  massive. 

(2)  They  have  somewhat  stronger  heads,  with  more  dish, 
more  spring  in  the  lower  jaw,  and  jowls  somewhat  more  pro- 
nounced. 

(3)  They  have  rather  longer  sides  and  not  quite  so  much 
girth  in  proportion  to  the  length,  and 

(4)  They  are  slightly  larger  in  limb  and  rather  more  active 
in  movement. 


LECTURE  NO.  6.     • 

TAMWORTHS ORIGIN   AND    HISTORY,    CHARACTERIS- 
TICS   AND    PRINCIPAL    POINTS. 


ORIGIN    AND    HISTORY. 

I.  The  Tamworth  pigs  derive  their  name  from 
Tamworth,  in  South  Staffordshire,  where  they  have 
been  numerously  bred  for  a  very  long  term  of  years. 

(1)  They  are  not  a  composite  breed,  and  are  thought  by 
many  to  be  one  of  the  oldest  and  purest  breeds  in  Britain. 

(2)  As  long  ago  as  the  beginning  of  the  century  they  were 
noted  for  the  large  proportion  of  the  lean  meat  which  they 
produced. 

II.  The  Tarn  worths  before  improvement. 

(1)  They  were  long  of  limb,  long  in  the  snout  and  flat 
in  the  rib. 

(2)  They  were  active,  hardy,  good  rustlers  and  very  pro- 
lific, but 

(3)  They  were  slow  feeders  and  late  in  maturing. 

III.  The  improvement  of  Tamworths. 

(1)  This  has  been  almost  entirely  effected  through  selec- 
tion and  judicious  breeding  and  management. 

(2)  It  is  now  pretty  generally  conceded  that  the  blood  of 
other  breeds  has  not  been  used  to  any  appreciable  extent  in  the 
improvement  of  Tamworths. 

IV.  When  improvement  was  effected. 

(1)  They  appear  to  have  been  improved  to  a  considerable 
extent  before  the  middle  of  the  century,  as  they  were  given 
first  honors  at  the  Royal   Agricultural   Society's  show,  when 
competing  with  large  breeds,  as  early  as  1847,  but 

(2)  Subseoi'ent  to  this  period  they  sank   into  obscurity, 
and  were  onlv  known  in  some  local  districts. 

(3)  Within  the  last  fifteen  years,  or,  say,  since  1880,  much 
attention  has  been  given  to  their  improvement,  owing  to  the 
demand  for  leaner  bacon. 

3OI 


TAMWORTHS.  303 

V.  The  improvers  of  Tamworths. 

(1)  As   with   several   other  breeds,   no   individuals  have 
attained  great  distinction  in  improving  them. 

(2)  Many  breeders  have  engaged  in  this  work  from  the 
standpoint  of  economy. 

VI.  Distribution  of  Tamworths. 

(1)  They  have  been  bred  more  or  less  for  many  years  in 
certain  local  centers  of  the  Midland  counties,  and 

(2)  Now    they    are    being    brought    into    other    counties, 
where,  to  some  extent,  they  are  displacing  the  more  refined 
arid  delicate  breeds. 

(3)  Classes  have  been  made  for  them  at  all  the  leading 
shows  in  England,  including  the  Smithfield. 

VII.  Distribution  in  other  countries. 

(1)  Until   quite   recently   they   were   almost   unknown   in 
foreign  countries. 

(2)  They  were  first  imported  into  the  United  States  in 
1882  by  Thomas  Bennett  of 'Rossville,  111. 

(3)  They  have  been  imported   into   Ontario,   Canada,   in 
large  numbers  since  1888. 

VIII.  Organization. 

(1)  Tamworth    swine    are    protected  by   registration   in 
Great  Britain,  the  United  States  and  Canada. 

(2)  The  American  Tamworth  Swine  Record  Association 
was  organized  in  1897. 

IX.  Distribution    in   the   United    States   and 
Canada. 

(1)  Tamworth  swine  are  now  being  recorded  from  seven- 
teen states  in  the  Union  and  from  nearly  all  the  provinces  of 
Canada. 

(2)  They  are  most  numerous  at  present  in  the  states  of 
Michigan,  Illinois  and  Iowa. 

X.  Registration    in    the    United    States    and 
Canada. 

(1)  In  the  United  States  there  have  been  recorded  about 
600  animals. 

(2)  In  the  Canadian  record,  2,972  Tamworths  have  been 
recorded. 


304  THE    STUDY    OF    BREEDS. 

LEADING  CHARACTERISTICS. 

I.  Relative  size. 

(1)  Tamworths  are  at  least  a  close  second  to  the  Large 
Improved  Yorkshires  in  size,  while  some  claim  that  they  are 
even  a  larger  breed,  and 

(2)  Their  natural  vigor  and    hardihood    are    in   keeping 
with  their  size. 

II.  Adaptability.     • 

(1)  Since  Tamworths  are  without  a  superior  in  the  pro- 
duction of  bacon  they  may  be  advantageously  reared  by  all  who 
desire  to  produce  a  superior  bacon  product,  and 

(2)  Since  they  possess  much  vigor  and  stamina  they  may 
be  kept  with  much  appropriateness  in  the  corn  growing  states 
either  pure  or  when  crossed  upon  other  breeds  or  grades  not  of 
the  bacon  type. 

III.  Early  maturing  qualities. 

(1)  Formerly  they  required  both  age  and  time  to  fatten, 
but  in  both    these   respects  they  have    improved   much    during 
recent  years,  yet 

(2)  They  are  not  equal  to  the  small  refined  breeds  in 
early  maturing  qualities. 

IV.  Grazing  and  feeding  qualities- 

(1)  Since   Tamworths   are  grand   rustlers,   they  answer 
admirably  where  pastures  are  to  perform  an  important  part  in 
pork  production. 

(2)  They  will  also  stand  well  under  forced  feeding  and 
they  are  not  hard  keepers,  as  many  imagine. 

V.  Quality  of  the  meat. 

(i)  They  are  said  to  excel  all  the  English  breeds  in  the 
proportion  of  the  lean  to  the  fat,  but 

(2}  They  have  more  bone  relatively  than  some  of  the 
small  breeds. 

VI.  Value  in  crossing  and  grading. 

(1)  When  crossed  upon  small,  compact  and  over  refined 
grade  sows,  they  impart  size,  all-round  development,  vigor  and 
prolificacy,  and 

(2)  The  offspring    produce    more    and    better  meat  and 
probably  without  increase  in  the  cost  of  production. 


TAMWORTHS.  305 

VII.  Breeding  qualities. 

(1)  Tamworths  are  unexcelled  for  prolificacy  and 

(2)  The  young  pigs  possess  the  hardihood  characteristic 
of  the  breed. 

VIII.  Compared  with  Chester  Whites. 

(1)  Tamworths    are    probably    ahead    in    what    may   be 
termed  flexibility  in  adaptation,  are  more  active  grazers,  are 
somewhat    ahead  in    stamina,  produce    a    superior    quality   of 
bacon  and  have  even  greater  power  to  produce  renovation  in 
delicate  types  when  crossed  upon  them. 

(2)  The  Chester  Whites  are  probably  heavier  at  matu- 
rity, are  ready  for  slaughter  at  a  period  somewhat  earlier,  and 
fatten  more  quickly  when  fed  for  pork  rather  than  for  bacon. 

PRINCIPAL    POINTS. 

I.     In  the  absence  of  a  suitable  scale  of  points, 
the  following  is  submitted : 

(1)  General  Outline — The  frame  is  long  and  deep  rather 
than  broad,  and  is  well  sustained  by  strong  limbs. 

(2)  Head — Long,  but  light  rather  than  heavy,  possessed 
of  very  moderate  dish,  and  having  an  appearance  of  leanness. 

(a)     Forehead  and  poll,  of  medium  width, 
(fr)     Eye,  medium,  clear. 

(c)  Snout,  long,    straight  and  tapering,  but  the  aim  is  to 
shorten  it  somewhat. 

(d)  Jowl,  light  rather  than  heavy. 

(e)  Ear,   medium   in   size,   pointing  forward   and   fairly 
erect. 

(3)  Neck — Rather  long  than  short,  and  deep  than  wide, 
and  rising  gradually  from  the  poll  to  the  withers. 

(4)  Body — Long  in  the  coupling  and  deep,  slightly  but 
regularly  arched  above  and  straight  below. 

(a)  Back,    moderately    wide,    with    a    gradual    rounding 
descent  until  the  side  is  reached. 

(b)  Brisket,  wide  and  on  a  level  with  the  underline. 

(c)  Arm  and  thigh,  broad  but  not  overfull. 

(d)  Shoulder,    broad,    moderately    full,  not    rough,    and 
about  equal  in  thickness  to  ham. 

(e)  Side,  long,    quite    deep,  and    retaining   its   thickness 
down  to  the  belly. 

(f)  Ribs,  well  arched  and  deep. 

(g)  Fore  and  hind  flanks,  full,  and  heart  girth  and  flank 
girth,  good  and  about  equal. 

2O 


306  THE    STUDY    OF    BREEDS. 

(/O  Hindquarter,  long,  deep,  fairly  full,  and  rounded  at 
the  buttock. 

(i)  Ham,  large  and  gradually  rounded  off  rather  than 
square. 

(j)     Tail,  medium  strong,  but  not  very  long,  and  curled. 

(k)     Twist,  low,  and  moderately  full. 

(5)  Legs — Medium    in    length,    moderately    wide    apart, 
straight,  strong  and  firmly  placed  under  the  body. 

(6)  Skin — Smooth  and  covered  plentifully  with  hair. 

(a)  Hair,  not  coarse  and  without  any  bristles. 

(b)  The  color  is  a  red  or  bright  chestnut,  often  termed 
sandy,  and  it  usually  darkens  with  age. 

II.  General  Appearance  — In  general  appear- 
ance the  Tamworth  is  long,  smooth  and  at  least  fair- 
ly deep;  the  snout  is  too  long  to  meet  the  popular 
ideal  of  beauty  in  the  same ;  the  ham  has  a  little  more 
of  depth  than  the  shoulder;  the  legs  are  strong  and 
straight  and  the  carriage  is  easy  and  active. 

III.  Compared  with  Chester  Whites. 

(1)  Tamworths  are  not  so  massive,  not  so  wide,  deeper 
in  proportion  to  the  width  and  something  more  arched  in  the 
back. 

(2)  Their  heads  are  lighter,  snouts  considerably  longer, 
jowls  something  lighter,  and  ears  smaller  and  more  erect. 

(3)  Their  limbs  are  somewhat  stronger,   and  there  are 
the  differences  in  color  mentioned. 

IV.  Compared  with  Improved  Yorkshires. 

(1)  The  Tamworths  have  the    same    general    form    and 
length  and  strength  of  limb,  and  the  same  easy  and  active  car- 
riage, but 

(2)  They  are  lighter  in  the  head,  longer  and  straighter 
in  the  snout,  have  less  of  down  spring  in  the  under  jaw,  less  of 
size  in  the  jowl,  and  more  of  rounding  outward  and  downward 
away  from  the  line  of  the  back,  and 

(3)  There  are  the  differences  in  color  mentioned. 


THE   MEDIUM   BREEDS 


LECTURE  NO.  7. 

THE  BERKSHIRES ORIGIN     AND     HISTORY,   CHARAC- 
TERISTICS  AND   STANDARD   POINTS. 


ORIGIN    AND    HISTORY. 

I.  Berkshires  are  one    of   the   oldest    of   the 
improved  breeds  of  swine. 

(1)  They  are  so  named  from  the  county  of  Berkshire, 
England,  in  which  they  have  been  numerously  bred,  but 

(2)  The  principal  improvement  of  the  breed  was  rather 
made  in  Leicestershire  and  Staffordshire. 

II.  The  original  Berkshires. 

(1)  The  original  Berkshire  was  a  large  animal  of  similar 
ancestry,  probably,  with  the  Tamworth. 

(2)  It  was  somewhat  coarse  in  body,  but  not  so  coarse 
as  the  Old  White  hog  of  the  northern  counties,  and  had  large 
pendent  ears. 

(3)  The  color  was  tawny,  white  or  reddish  brown,  spot- 
ted with  black. 

III.  When  improvement  was  effected. 

(1)  The    Berkshires    were    brought    to    a    considerable 
degree  of  perfection  in  the  last  century. 

(2)  From  1820    to  1830  very    marked    improvement  was 
effected  by  Lord  Barrington  and  others. 

(3)  They  were  first  given  a  separate  class  at  the  Royal 
Agricultural  Society's  show  in  1862. 

IV.  How  improvement  was  effected. 

(1)  The  precise  steps  taken  at  the  first  to  improve  the 
Berkshires  are  not  very  well  known,  but 

(2)  It   is   now  pretty   generally   conceded   that  Chinese, 

307 


BERKSHIRES.  3OQ 

Siamese  and  Neapolitan  crosses  were  used,  more  especially  the 
first  mentioned. 

V.  The  early  improvers  of  Berkshires. 

(1)  The  very  earliest  of  the  improvers  of  the  breed  are 
unknown. 

(2)  Prominent  among  the    early    improvers    stand    the 
names  of  Richard    Astley,    of   Oldstonehall,    and   Lord    Bar- 
rington. 

(3)  Among  the  more  noted  of  the  later  improvers  the 
names  of  W.  Hewer,  Sevenhampton,  Rev.  H.  Bailey,  Swindon, 
and  Russell  Swanwick,  Cirencester,  may  be  mentioned. 

VI.  Two  classes  of  Berkshires. 

(1)  In  one  of  these  the  color  is  white,  of  which  the  Coles- 
hill  and  Windsor  breeds  are  examples. 

(2)  In    the   other,    now    more    commonly   known    as    the 
Berkshire,  the  color  is  black,  with  some  white  markings. 

VII.  Distribution  in  Britain. 

(1)  Berkshires  are  most  numerously  bred  in  the  south- 
western and  midland  counties  of  England,  but  they  are  kept  in 
other  counties  in  considerable  numbers. 

(2)  They  have  effected  great  improvement  on  several  of 
the  native  races  of  Ireland,  and  have  also  found  their  way  into 
Scotland. 

VIII.  Distribution  in  other  countries. 

(1)  They  have  been  exported  to  foreign  countries  more 
extensively  than  any  other  British  breed,  more  especially  to 
the  United  States  and  Canada. 

(2)  They  were  probably  imported  into  America  in  1823, 
but  the  date  usually  given  is  1832. 

IX.  Organizations. 

(1)  The  American  Berkshire  Association  was  organized 
in  1875,  and  the  National  Berkshire  Record  Association  in  1893. 

(2)  The  recording  of  Berkshires  in  Canada  commenced 
in  1876. 

X.  Distribution  in    the    United    States  and 
Canada. 

(1)  Berkshires  are  kept  in  all,  or  nearly  all,  the  states  of 
the  Union  and  in  all  the  provinces  of  Canada. 

(2)  They  are  numerously  kept  in  the  province  of  Ontario 


3IO  THE    STUDY    OF    BREEDS. 

and  in  the  states  of  Illinois,  Indiana,  New  York,  Ohio,  Wis- 
consin, Iowa  and  Missouri. 

XL     Registration   in   the   United   States   and 
Canada. 

(1)  The  American  Berkshire  Associations  have  recorded 
61,327  animals,  and 

(2)  The     Canadian     Swine     Breeders'     Association    has 
recorded  13,135. 


LEADING  CHARACTERISTICS. 

I.  Relative  size. 

(1)  As  now  bred,  the  Berkshires  are  probably  larger  than 
the  Poland-Chinas,  but  it  is  well-nigh  impossible  to  determine 
this  question  at  present. 

(2)  The  breeders  are  giving  more  attention  to  lengthening 
the  form  and  even  the  limbs  during  recent  years,  but 

(3)  There  is  no  little  difference  in  size  in  the  various  types 
of  the  breed. 

II.  Adaptability. 

(1)  In  what  may  be  termed  general  adaptation,  the  Berk- 
shires  probably  stand  at  the  head  of  the  list  of  the  improved 
breeds,  all  the  conditions  considered. 

(2)  They  may  be  reared  in  good  form  in  almost  any  place 
adapted  to  swine  rearing,  and  for  pork  or  bacon  as  desired. 

III.  Early  maturing  qualities. 

(1)  These  are  excellent. 

(2)  They  will  fatten  at  almost  any  age  that  may  be  desired. 

IV.  Grazing  and  feeding  qualities. 

(1)  Berkshires  are  excellent  grazers,  as  they  are  possessed 
of  limbs  with  a  good  quality  of  bone. 

(2)  As    feeders,    their   strong   digestive   and   assimilative 
powers  enable  them  to  give  a  maximum  return  in  flesh  for  the 
food  consumed. 


V.     Quality  of  the  meat. 

i)  They  produce  excellent  pot 
are  fairly  well  intermixed,  and 
(2)  They  also  dress  well  in  proportion  to  the  live  weight. 


(i)  They  produce  excellent  pork  or  bacon,  as  the  fat  and 
lean  are  fairly  well  intermixed,  and 


BERKSHIRES.  311 

VI.  Value  in  crossing  and  grading. 

(1)  None   of   the  British    breeds    has    been    found    more 
useful  than  the  Berkshires  for  crossing,   and  none  has  been 
used  so  much  for  this  purpose. 

(2)  They    have    proved    of    great    value    in    refining    the 
coarser  breeds. 

VII.  Breeding  qualities. 

(1)  These  are  at  least  medium,  but  of  course  they  vary 
with  the  varying  conditions  to  which  they  have  been  subjected. 

(2)  When   not   reared   under  enervating  conditions   they 
produce  medium  large  litters  and  rear  them  well. 

STANDARD     POINTS. 

I.     The  following  is  the  standard  of  excellence 
adopted  by  the  American  Berkshire  association : 

POINTS. 

(1)  Color — Black,    but    skin   and   hair   occasionally 
showing  tinge  of  brcnze  or  copper  color,  with 
white  on  feet,  face,  tip  of  tail  and  occasional 
splash  on  the  arm  .......     4 

(2)  Face  and  Snout — The  latter  short,  broad  and 
meaty,  the  former  fine,  well  dished  and  broad 
between  the  eyes 9 

(3)  Eye — Very  clear,  rather  large,  dark  hazel  or  gray    2 

(4)  Ear — Sometimes    almost    erect,    but    generally 
inclined  forward,   medium .  size     .         ...     4 

(5)  Jowl — Full  and  heavy,  running  back  well  on  neck    4 

(6)  Neck — Short  and  broad  on  top     ....     4 

(7)  Hair — Fine  and   soft,   inclined  to  thickness  in 
male      .........         3 

(8)  Skin — Smooth  and  pliable     .         .         .         .         .4 

(9)  Shoulder — Smooth  and  even  on  top  and  in  line 
with  side,  thick  through  chest     ....         7 

(10)  Back — Broad,  long  and  straight  or  slightly 

arched,  ribs  well  sprung  .  .  .  .  .10 

(n)  Side — Deep  and  well  let  down,  straight  side  and 

bottom  line  .  ......  6 

(12)  Flank — Well  back  and  low  down  on  leg,  making 
nearly  a  straight  line  with  lower  part  of  side       .     5 

(13)  Lorn— Full  and  wide 8 

(14)  Ham — Deep   and  thick,   extending  well   up  on 
back,  and  holding  thickness  well  down  to  hock     .  10 


312  THE    STUDY    OF    BREEDS. 

POINTS. 

(15)  Tail — Well  set  up  on  line  with  back,  not  too 
fine,  short  or  tapering 2 

(16)  Legs  and  Feet — Short,  straight  and  strong,  set 
wide  apart,  with  hoofs  nearly  erect  and  capable 

of  holding  good  weight        .         .         .         .         .8 

(17)  Size  and  Symmetry — Size,  all  that  is  possible 
without  loss  of  quality  or  symmetry,  with  good 
length .         7 

(18)  Style — Attractive,   spirited,   indicative  of  thor- 
ough breeding  and  constitutional  vigor        .        .     3 

Perfection 100 

II.  The  following  additional  points  are  sub- 
mitted, including  some  suggested  modifications  to 
meet  the  changing  requisites  in  form : 

(1)  Disk  of  snout,  broad. 

(2)  Neck,   medium   to   short,    oval   and   blending  evenly 
with  the  shoulder. 

(3)  Brisket,  wide. 

(4)  Back,  of  medium  length. 

(5)  Side,  medium  in  length  and  of  nearly  even  thickness 
above  and  below. 

(6)  Heart  girth  and  flank  girth,  good  and  equal. 

(7)  Legs,  medium  to  short. 

III.  In  general  appearance  Berkshires  are  of 
good  size,  are  fairly  compact  in  form,  regular  and 
even  in  outline  and  easy  in  movement. 


LECTURE  NO.  8. 

POLAND-CHINAS ORIGIN     AND     HISTORY,     CHARAC- 
TERISTICS AND  STANDARD  POINTS. 


ORIGIN  AND  HISTORY. 

I.  The  Poland-China   breed   of   swine   origi- 
nated chiefly  in  the  counties  of  Warren  and  Butler, 
in  the  Miami  valley  in  the  state  of  Ohio. 

(1)  For  many  years  various  names  were  applied  to  ani- 
mals of  this  breed,  as:  Magie,  Butler  County,  Warren  County, 
Miami   Valley,    Poland,    Poland   and    China,    Great    Western, 
Shaker,   Union  Village,   Dick's   Creek,   Gregory's   Creek,   and 
others. 

(2)  It  was  decided  at  the  National  Swine  Breeders'  con- 
vention held  at  Indianapolis  in  1872  that  the  breed  should  be 
known  as  the  Poland-China,  and  this  designation  is  now  pretty 
generally  accepted. 

II.  Formation  of  the  Poland-China  breed. 

(1)  The  foundation  animals  were  the  common  stocks  of 
the  country,  essentially  of  very  mixed  breeding. 

(2)  These  were  more  or  less  crossed  with  the  Russia,  the 
Byfield  and  the  Big  Chinas,  all  of  which  existed  in  Warren 
county  prior  to  1820. 

(3)  The  Berkshire  cross,  introduced  in   1835  and  subse- 
quently, gave  the  black  color,  improved  symmetry  and  increased 
activity,  and  imparted  additional  strength  to  the  limbs. 

(4)  The    Irish    Grazier   cross,    introduced    in    1839,    gave 
improved  grazing  qualities  and  increased  hardihood. 

(5)  No  out-crosses  have  been  used  since  1845. 

III.  The  improvers  of  Poland-Chinas. 

(1)  No    one    person    stands    out    pre-eminently    as    the 
founder  of  the  breed,  though  several  have  sought  that  dis- 
tinction. 

(2)  The  Shakers  of  Union  Village,  Warren  county,  O., 
are  to  be  credited  with  much  of  the  improvement  made  in  the 
early  years  of  the  century. 

313 


POLAND-CHINAS.  315 

IV.  Organizations. 

(1)  A  number  of  organizations  have  been  formed  in  the 
interests  of  the  breed,  all,  or  nearly  all,  of  which  have  adopted 
the  same  standard  of  points. 

(2)  Prominent  among  these  are  the  following,  viz :  The 
Ohio  Poland-China  Record  Company,  organized  1878,  at  Day- 
ton, O. ;  the  American  Poland-China  Record  Company,  organ- 
ized   1878,   at   Cedar   Rapids,    la. ;    the   Central    Poland-China 
Association,  organized  i88o,(  at  Indianapolis ;  the  Northwest- 
ern Poland-China  Swine  Association,  organized  in  Washington, 
Kan.,  in  1881,  and  the  Standard  Poland-China  Record  Associa- 
tion, organized  1887,  at  Maryville,  Mo. 

V.  Distribution    in    the    United    States    and 
Canada. 

(1)  Poland-Chinas  are  probably  found  in  every  state  in 
the  Union. 

(2)  In  the  central,  western  and  northwestern  states  they 
are  more  numerously  kept  than  any  other  breed. 

(3)  They  have  also  been  introduced  into  several  of  the 
provinces  of  Canada,  though  not  in  large  numbers. 

VI.  Registration   in   the   United   States   and 
Canada. 

(1)  The    associations    mentioned    above    under    Note    IV 
have  recorded  approximately  350,000  animals,  of  which  about 
30  per  cent  are  males. 

(2)  In  Canada,  2,714  animals  have  been  recorded. 

LEADING  CHARACTERISTICS. 

I.  Relative  size. 

(1)  Formerly    the    Poland-Chinas    were    larger    and    less 
refined  than  at  the  present  time. 

(2)  Though    reduced    in    absolute    size   and    improved    in 
form,  they  are  still  among  the  largest  of  the  medium  breeds. 

II.  Adaptability. 

(1)  They  have  proved  well  adapted  to  corn  growing  coun- 
tries, hence  their  great  popularity  in  the  west,  but 

(2)  They    are    adapted    to    any    conditions    that    furnish 
plentiful  supplies  of  food  to  produce  quick  growth. 

III.  Early  maturing  qualities. 

(i)  They  possess  these  in  a  high  degree,  so  that 


316  THE    STUDY    OF    BREEDS. 

(2)   The  inclination  with  Poland-Chinas  now  is  to  mature 
so  quickly  as  to  interfere  with  sufficiently  large  growth. 

IV.  Grazing  and  feeding-  qualities. 

(1)  When  grazing  they  want  good  pastures. 

(2)  They  are  free  feeders  and  easy  keepers. 

V.  Quality  of  the  meat. 

(1)  Poland-Chinas  kill  well,  and  the  meat  is  fine  in  grain 
and  tender,  but 

(2)  The  proportion  of  the  fat  is  large  and  of  bacon  only 
medium. 

VI.  Value  in  crossing  and  grading. 

(1)  Poland-Chinas    cross    admirably    on    common    stocks 
deficient    in    compactness,    early    maturity    and    good    feeding 
qualities,  but 

(2)  They  would  not  be  suited  for  crossing  on  the  more 
refined  breeds. 

VII.  Breeding  qualities. 

(1)  These  are  only  fair. 

(2)  The  too  free  and  prolonged  use  of  a  corn  diet  has  had 
the  effect   in   too   many   instances   of  impairing  the  breeding 
powers,  unduly  weakening  the  bone  and  injuring  the  stamina. 

VIII.  Compared  with  Berkshires. 

(1)  In  producing  meat  with  but  a  small  percentage  of 
offal,  the  Poland-Chinas  may  have  some  advantage. 

(2)  In   stamina,    rustling    qualities    and    prolificacy,    the 
Berkshires  have  probably  some  advantage. 

(3)  In  other  leading  essentials  the  two  breeds  resemble 
each  other  closely. 

STANDARD     POINTS. 

I.  The  following  is  the  scale  of  points  adopted 
for  Poland-Chinas  by  the  National  association  of 
expert  judges  of  swine : 

POINTS. 

(1)  Head  and  Face 4 

(2)  Eyes 2 

(3)  Ears 2 

(4)  Neck 2 

(5)  Jowl 2 

(6)  Shoulders 6 


POLAND-CHINAS.  3 1/ 

POINTS. 

(7)  Chest '      .        .12 

(8)  Back  and  Loin 14 

(9)  Sides  and  Ribs 10 

(10)  Belly  and  Flank  .......  4 

(n)  Ham  and  Rump 10 

(12)  Feet  and  Legs •       .        .  10 

(13)  Tail i 

(14)  Coat 3 

(15)  Color 4 

(16)  Size 5 

(17)  Action  and  Style 3 

(18)  Condition 2 

(19)  Disposition       ........  2 

(20)  Symmetry  of  Points 2 


Perfection 100 

II.  The  following"  is  the  detailed  description 
drawn  up  by  the  National  association  of  expert 
judges  of  swine : 

(1)  Head  and  Face — Head  short  and  wide;  cheeks  full, 
jaws  broad;  forehead  high  and  wide;  face  short,  smooth,  wide 
between  the  eyes,   tapering   from   eyes  to  point  of  nose  and 
slightly  dished,  surface  even  and  regular.     Objections — Head 
long,  narrow,  coarse ;  forehead  low  and  narrow  or  contracted, 
lower  jaw  extending  beyond  upper;   face  long,   straight  and 
narrow  between  the  eyes ;  nose  coarse,  thick  or  crooked,  ridgy 
or  dished  as  much  as  a  Berkshire. 

(2)  Eyes — Large,  prominent,  bright,  lively,  clear  and  free 
from  wrinkled  or  fat  surroundings.     Objections — Small,  dull, 
bloodshot,  deep  set  or  obscure ;  vision  impaired  by  wrinkles, 
fat  or  other  cause. 

(3)  Ears — Small,  thin,  soft,  silky,  attached  to  the  head  by 
a  short  and  small  knuck,  tips  pointing  forward  and  slightly 
outward,  and  the  forward  half  drooping  gracefully,  fully  under 
control    of   animal,    both    of   same    size,    position    and    shape. 
Objections — Large,  straight,  stiff,  coarse,  thick,  round,  long  or 
large  knuck,  drooping  close  to  face,  swinging  and  flabby,  dif- 
ference in  form,  size  or  position. 

(4)  Neck — Wide,   deep,   short  and  nicely  arched  at  top, 
from   poll   of  head   to   shoulder.     Objections — Long,    narrow, 
thin,  flat  on  top,  not  extending  down  to  breastbone,  tucked  up. 

(5)  Jowl — Full,  broad,   deep,   smooth  and  firm,   carrying 
fullness  back  near  to  point  of  shoulders  and  below  line  of  lower 
jaw,  so  that  lower  line  will  be  as  low  as  breastbone  when  head 
is  carried  up  level.     Objections — Light,  flabby,  thin,   wedge- 


318  THE    STUDY    OF    BREEDS. 

shaped,  deeply  wrinkled,  not  drooping  below  line  of  lower  jaw, 
and  not  carrying  fullness  back  to  shoulder  and  brisket. 

(6)  Shoulder— Broad,  deep  and  full,  not  extending  above 
line  of  back  and  being  as  wide  on  top  as  on  back,  carrying  size 
down  to  line  of  belly  and  having  good  lateral  width.     Objec- 
tions— Narrow  and  not  same  depth  as  body,  narrow  at  top  or 
bottom  or  extending  above  line  of  back,   less  than  body  in 
breadth  at  top  or  bottom  portions,  or  lacking  in  lateral  width, 
shields  on  boars  under  eight  months  of  age,  or  large,  heavy 
shields  on  hogs  under  eighteen  months  of  age. 

(7)  Chest — Large,   wide,   deep,   roomy,   indicating  plenty 
of  room  for  vital  organs,  making  a  large  girth  just  back  of 
shoulders,  the  breastbone  extending  forward   so  as  to  show 
slightly  in  front  of  legs  and  extending  in  a  straight  line  back 
to  end  of  breastbone,   showing  a  width  of  not  less  than  six 
inches  between  forelegs  in  a  large,  full  grown  hog.     Objec- 
tions— Flat,  pinched,  narrow  at  top  or  at  either  end  of  breast- 
bone ;  breastbone  crooked  or  not  extending  slightly  in  front  of 
forelegs. 

(8)  Back  and  Low— Broad,  straight,  or  slightly  arched, 
carrying   same   width    from    shoulder   to   ham,    surface   even, 
smooth,  free  from  lumps,  crease  or  projections,  not  too  long, 
but  broad  on  top,  indicating  well  sprung  ribs,  should  not  be 
higher  at  hip  than  at  shoulder,  and  should  fill  out  at  junction 
with  side  so  that  a  straight-edge  placed  along  top  of  side  will 
touch  all  the  way  from  point  of  shoulder  to  point  of  ham; 
should  be  shorter  than  lower  belly  line.     Objections — Narrow, 
creased  back  of  shoulders,  swayed  or  hollow,  drooping  below 
a  straight  line,  humped  or  wrinkled,  too  long  or  sunfish  shaped, 
loin  high,  narrow,   depressed  or  humped  up,   surface  lumpy, 
creased,  ridgy  or  uneven,  width  at  side  not  as  much  as  shoulder 
and  ham. 

(9)  Sides  and  Ribs — Sides  full,  smooth,  firm  and  deep, 
carrying  size  down  to  belly  and  evenly  from  ham  to  shoulder, 
ribs  long,  strong,  well  sprung  at  top  and  bottom.     Objections — 
Flat,  thin,   flabby,  pinched,   not  as   full  at  bottom  as  at  top, 
drawn  in  at  shoulder  so  as  to  produce  a  crease,  or  pinched  and 
tucked  up  and  in  as  it  approaches  the  ham,  lumpy  or  uneven 
surface,  ribs  flat  or  too  short. 

(10)  Belly  and  Flank — Wide,  straight  and  full,  and  drop- 
ping as  low  as  flank  at  bottom  of  chest,  back  of  fore  leg  making 
a  straight  line  from  fore  legs  to  hind  legs;  flank  full  and  out 
even  with  surrounding  portions  of  body,  the  belly  at  that  point 
dropping  down  on  a  line  with  lower  line  of  chest;  the  loose 
skin  connecting  ham  and  belly  being  on  a  line  even  with  bottom 
or  side.  Objections — Belly  narrow,  pinched,  sagging  or  flabby. 
Flank  thin,  tucked  up  or  drawn  in. 

(n)  Hams  and  Rump— Hams  broad,  full,  long  and  wide. 


POLAND-CHINAS.  319 

They  should  be  as  wide  at  point  of  the  hip  as  at  the  swell  of 
the  ham.  Buttocks  large  and  full,  should  project  beyond  and 
come  down  upon  and  fill  full  between  the  hocks.  The  lower 
front  part  of  the  ham  should  be  full  and  stifle  well  covered 
with  flesh,  and  a  gradual  rounding  toward  the  hock.  Rump 
should  have  a  rounding  slope  from  the  loin  to  root  of  tail ; 
same  width  as  back  and  filling  out  full  on  each  side  of  anl 
above  the  tail.  Objections — Ham  narrow,  short,  thin,  not 
projecting  beyond,  and  coming  down  to  hock;  cut  up  too  high 
in  crotch  or  twist ;  lacking  in  fullness  at  top  or  bottom ;  lacking 
in  width  from  stifle  straight  back,  lower  fore  part  thin  and  flat, 
straight  from  root  of  tail  to  hock,  buttocks  light,  thin  or  flabby. 
Rump  flat,  narrow  and  peaked  at  root  of  tail ;  too  steep. 

(12)  L$gs  and  Feet — Legs  medium  length,  straight,  set  well 
apart  and   squarely  under  body,   tapering,   well   muscled   and 
wide  above  knee  and  hock,  below  hock  and  knee  round  and 
tapering,  capable  of  sustaining  weight  of  animal  in  full  flesh 
without  breaking  down,  bone  firm  and  of  fine  texture,  pasterns 
short  and  nearly  upright.     Feet  firm,   short,  tough  and   free 
from   defects.     Objections — Legs  long,   slim,   coarse,   crooked, 
muscles  small  above  hock  and  knee,  bone  large,  coarse,  as  large 
at  foot  as  above  knee,  pasterns  long,  slim,  crooked  or  weak, 
the  hocks  turned   in  or  out   of  straight   line,   legs  too   close 
together,  hoofs  long,  slim  and  weak,  toes  spreading  or  crooked 
or  unable  to  bear  up  weight  of  animal  without  breaking  down. 

(13)  Tail — Well  set  on,   smooth,  tapering  and  carried  in 
a  curl.     Objections — Coarse,  long,  crooked  or  hanging  straight 
down  like  a  rope. 

(14)  Coat — Fine,    straight,    smooth,    lying    close    to    and 
covering  body  well,   not  clipped,  evenly  distributed  over  the 
body.     Objections — Bristles,  hair  coarse,  harsh,  thin,  wavy  or 
curly,  swirls,  standing  up,  ends  of  hair  split  and  brown,  not 
evenly   distributed   over   all    the   body   except   belly.     Clipped 
coats  should  be  cut  1.5  points. 

(15)  Color — Black  with  white  in  face  or  lower  jaw,  white 
on  feet  and  tip  of  tail,  and  a  few  small,  clear  white  spots  on 
body  not  objectionable.     Objections — Solid  black,   more  than 
one-fourth  white,  sandy  hairs  or  spots,  a  grizzled  or  speckled 
appearance. 

(16)  Size — Large  for  age  and  condition;  boars  two  years 
old  and  over,  if  in  good  flesh,  should  weigh  not  less  than  500 
pounds.     Sows,    same   age   and   condition,    not   less   than   450 
pounds.     Boars  eighteen  months  old,  in  good  condition,  not 
less  than  400  pounds;  sows  350  pounds.     Boars  twelve  months 
old,  not  less  than  300  pounds;  sows  300  pounds.     Boars  and 
sows,   six  months,  not  less  than   150  pounds.     Other  ages  in 
proportion.       Objections — Overgrowth,    coarse,    gangling,    or 
hard  to  fatten  at  any  age. 


32O  THE    STUDY    OF    BREEDS. 

(17)  Action  and  Style — Action  vigorous,  easy,  quick  and 
graceful.     Style  attractive,  high  carriage,  and  in  males  testicles 
should  be  of  same  size,  carriage,  readily  seen  and  yet  not  too 
large.     Objections — Slow,  dull,  clumsy,  awkward,  difficulty  in 
getting  up  when  down,  low  carriage,  wabbling  walk.     In  males, 
testicles  not  easily  seen,  not  of  same  size  or  carriage,  too  large 
or  only  one  showing. 

(18)  Condition — Healthy,  skin    clear    of    scurf,    scales    or 
sores,  soft  and  mellow  to  the  touch,  flesh  fine,  evenly  laid  on 
and  free  from  lumps  or  wrinkles.     Hair  soft  and  lying  close 
to  body,  good  feeding  qualities.     Objections — Unhealthy,  skin 
scaly,  wrinkly,  scabby  or  harsh,  flabbiness  or  lumpy  flesh,  too 
much  fat  for  breeding.     Hair  harsh,  dry  and  standing  up  from 
body,  poor  feeders,  deafness,  partial  or  total. 

(19)  Disposition — Quite  gentle  and  easily  handled.     Objec- 
tions— Cross,  restless,  vicious  or  wild. 

III.  General  Appearance  — In  general  appear- 
ance  the    Poland-China    is    compact,    symmetrical, 
regular  in  outline,  smooth   and   almost   massive   in 
build. 

IV.  Compared  with  Berkshires. 

(1)  The  two  breeds  resemble  each  other  not  a  little  in 
general  outline,  but  the  Berkshires  are  a  little  longer  in  limb 
and  not  quite  so  massive  in  form. 

(2)  The  Poland-Chinas  have  heads  a  little  finer  and  less 
dished,  snouts  rather  finer,  ears  larger  and  more  drooping  and 
more  of  evenness  in  the  relative  size  of  shoulder  and  hams. 

(3)  They    are    also    less    regular    in    their    distinguishing 
color  markings. 


LECTURE  NO.  9. 


THE  VICTORIAS ORIGIN  AND  HISTORY,  CHARACTER- 
ISTICS AND  STANDARD  POINTS. 


ORIGIN  AND  HISTORY. 

I.  The  name  Victoria  has  been  given  to  two 
breeds  or  types  of  swine,  essentially  distinct  in  their 
origin. 

1 i )  The  first  of  these  originated  in  the  state  of  New  York 
and  the  second  in  Indiana. 

(2)  The  latter  only  appears  to  be  protected  by  an  associa- 
tion and  by  registration. 

(3)  Both  are  of  medium  size,  although  the  latter  is  the 
larger  of  the  two,  and  both  are  white  in  color. 

II.  Origin  of  the  Victorias  of  New  York. 

(1)  They  originated   with   Col.    Frank  D.    Curtis,    Kirby 
Homestead,    Charlton,    Saratoga    county,    N.    Y.,    about    the 
year  1850. 

(2)  They  were  formed  by  crossing  successively  the  native 
breeds  of  the  county  possessed  of  the  Grazier  strain  with  the 
Byfield,  the  Yorkshire  and  the  Suffolk. 

(3)  They  appear  to  bear  considerable  resemblance  to  the 
Suffolks,  but  have  finer  heads  and  with  not  so  much  of  dish. 

III.  Origin  of  the  Victorias  of  Indiana. 

(1)  The  breed  of  white  hogs  in  the  United  States,  now 
more  generally  recognized  as  Victorias,  originated  with  George 
Davis,  Dyer,  Lake  county,  Ind.,  about  1870. 

(2)  They  are  the  outcome  of  the  amalgamation  of  four 
distinct  breeds,  viz :  The  Poland-Chinas,  the  Chester  Whites, 
the  Berkshires  and  the  Suffolks. 

IV.  Recognition  in  the  show  rings. 

(i)   They  first  appeared  in  the  show  rings  in  1878,  when 
several  specimens  were  exhibited  at  the  county  fairs  of  Indiana 
and  Illinois,  and  also  at  the  Chicago  Fat  Stock  show. 
21  321 


19 
| 

5> 

"3 

t 

o 


VICTORIAS.  323 

(2)  They  were  first  acknowledged  as  a  distinct  breed  by 
the  Illinois  state  board  of  agriculture  in  1882,  and  since  that 
time  they  have  received  recognition  from  several  other  state 
organizations. 

(3)  They   have   been   quite    successful    as   prize   winners, 
notably  at  several  of  the  Fat  Stock  shows  held  in  Chicago. 

V.     Organizations. 

(1)  The  Victoria  Swine  Breeders'  Association  was  organ- 
ized in  Indiana  in  1886. 

(2)  The  first  volume  of  the  Victoria  Swine  Record  was 
published  in  1887. 

VI.-     Distribution  in  the  United  States. 

(1)  Victoria  swine  have  already  been  recorded  in  a  con- 
siderable number  of  the  states  of  the  Union. 

(2)  They  are  most  numerous  in  Indiana,  Ohio,  Wisconsin, 
Michigan  and  Illinois,  and  probably  in  the  order  named. 

VII.     Registration  in  the  United  States. 

(1)  About  i, 600  animals  have  been  recorded  or  entered  for 
record. 

(2)  Of  these  about  40  per  cent  are  boars  and  60  per  cent 
sows. 

LEADING     CHARACTERISTICS. 

I.  Relative  size. 

(1)  The   Victorias   probably   come   next   to   the   Poland- 
Chinas  in  size,  but  they  vary  much  in  this  respect  in  the  hands 
of  different  breeders,  hence 

(2)  In  many  instances  they  do  not  outweigh  the  Duroc- 
Jerseys. 

II.  Adaptability. 

(1)  It  is  claimed  for  them  that  they  are  well  adapted  to 
the  field  and  also  to  the  pen,  but 

(2)  Further  trial  is  necessary  to  the  unreserved  acceptance 
of  the  claims  made  in  their  behalf. 

III.  Early  maturing  qualities. 

(1)  It  has  been  said  of  them  that  they  will  mature  and 
fatten  at  any  age,  but 

(2)  In  reference  to  this  also,  judgment  should  be  held 
in  suspense. 


324  THE    STUDY    OF    BREEDS. 

IV.  Grazing  and  feeding  qualities. 

(1)  Their  grazing  qualities  are  at  least  average,  and 

(2)  Their  good    feeding  qualities   find   demonstration    in 
their  winnings  at  the  American  Fat  Stock  shows. 

V.  Quality  of  the  meat. 

(1)  The   quality   of  the   meat   is   said   to   be   very  good, 
supported 

(2)  By  the  fact  that  they  have  won  high  honors  in  the 
dead  classes  at  the  Fat  Stock  shows  in  Chicago. 

VI.  Value  in  crossing  and  grading. 

(1)  For  crossing  and  grading  uses  they  should  not  as  yet 
be  of  the  first  order,  owing 

(2)  To  the  short  period  which  has  elapsed  since  the  breed 
was  formed. 

VII.  Breeding  qualities. 

(1)  It  is  claimed  that  they  make  good  mothers,  and 

(2)  In  time  we  shall  know  this  also  with  certainty. 

VIII.  Compared  with  Berkshires. 

(1)  The  Victorias  are  not  quite  so  large  nor  so  uniform, 
nor  are  they  so  prepotent. 

(2)  In  other  essential  characteristics  the  contrast  between 
them  is  not  striking. 


STANDARD     POINTS. 

I.     The  following  is  the  scale  of  points  adopted 
by  the  Victoria  Swine  Breeders'  Association  : 

POINTS. 

(1)  Color — White,    with    occasional    dark    spots    in 
the  skin  .........     2 

(2)  Head — Small,  broad,  and  face  dished  medium  .         3 

(3)  Ears — Fine,  pointing  outward       ...         .2 

(4)  Jowl — Medium  size  and  neat     .         .         .         .         i 

(5)  Neck— Short,  full  and  well  arched        ...     3 

(6)  Shoulders — Broad  and  deep       ....         7 

(7)  Girth  Around  Heart      ......     6 

(8)  Back — Straight,   broad  and  level       ...       12 

(9)  Sides — Deep  and   full     .         .         .         .         .         .6 

(10)   Ribs—Well    sprung     ......         7 

(n)  Loin — Broad  and  strong       .         .         .         .        .12 


VICTORIAS.  325 

POINTS. 

(12)  Flank— Well  let  down 2 

(13)  Ham — Broad,  full  and  deep,  without  loose  fat     .  12 

(14)  Tail — Medium,   fine  and   curled        ...        2 

(15)  Legs — Fine  and  straight        .         .         .         .        .3 

(16)  Feet—  Small 3 

(17)  Hair — Fine  and  silky,  free  from  bristles     .         .3 

(18)  Action — Easy  and  graceful         .         .         .         •     •    4 

(19)  Symmetry — Adaptation  of  the  several  parts  to 
each   other       ........  10 

Perfection 100 

II.  General  Appearance — In  general  appear- 
ance the  Victorias  are  strong  and  growthy  and  in  the 
typical  specimens  are  of  smooth  and  equable  outline. 

III.  Compared  with  Berkshires. 

(1)  The  Victorias  are  not  quite  so  large  nor  have  they  so 
much  of  uniformity  in  size  or  symmetry,  and 

(2)  They  are   white   in   color,    while   the   Berkshires   are 
black. 

(3)  The  Victorias  bear  no  little  resemblance  to  the  Suf- 
folks,  but  they  are  larger. 


LECTURE  NO.   10. 

THE  DUROC-JERSEYS ORIGIN    AND    HISTORY,    CHAR- 
ACTERISTICS  AND   STANDARD   POINTS. 


ORIGIN  AND  HISTORY. 

I.  .  The   American   Duroc-Jerseys   are   appar- 
ently the  outcome  of  the  union  of  two  classes  of 
swine,  known  respectively  as  the  Durocs  and  Jersey 
Reds. 

(1)  The   Durocs,   of  medium   size   and  bone,   have  been 
bred  for  many  years  in  Saratoga  county,  New  York. 

(2)  The  Jersey  Reds,  large  in  size  and  coarse  in  bone, 
hair  and  flesh,  have  been  bred  in  New  Jersey  for  the  past  50 
years. 

II.  The  origin  and  early  development  of  this 
breed  is  not  apparently  well  known. 

(1)  Writers    have   variously   represented   them   as   origi- 
nating in  the  Tamworth,  the  Red  Berkshire,  and  the  African 
or  Guinea  hog. 

(2)  It  would  seem  probable  that  they  are  possessed  largely 
of  the  blood  of  the  old  race  from  which  the  Improved  Berk- 
shires  have  been  evolved. 

III.  The  improvers  of  the  breed. 

(1)  As  with  nearly  all  the  American  breeds  of  swine,  the 
improvers  of  the  Duroc-Jerseys  have  been  farmers  in  certain 
neighborhoods,    who    sought    to    improve   the   pork-producing 
qualities  of  the  animals  which  they  fed. 

(2)  The  history  of  the  amalgamation  of  the  two  original 
branches    of  the  breed  does  not  appear  to  have  been    very 
clearly  written  as  yet. 

IV.  Organization. 

(i)   Two  leading  associations,  viz,  the  American  Duroc- 

Jersey  Swine  Breeders'  Association  and  the  National  Duroc- 

Jersey    Record    Association,     have    been    organized  in    the 
interests  of  the  breed  in  the  United  States. 


328  THE    STUDY    OF    BREEDS. 

(2)  The  former  of  these  was  organized  in  1889  and  the 
latter  in  1890. 

V.  Distribution  in    the    United    States    and 
Canada. 

(1)  Duroc-Jerseys  are  now  being  recorded  in  more  than 
half  the  states  of  the  Union  and  in  several  of  the  provinces 
of  Canada. 

(2)  They    are    bred    most    numerously    in    the    states    of 
Indiana,  Iowa,  Illinois,  Ohio,  Nebraska  and  Michigan. 

VI.  Registration  in  the  United    States    and 
Canada. 

(1)  The  two   associations   named   under   Note   IV   have 
recorded  35,085  animals,  of  which  10,587  are  males  and  24,498 
are  females. 

(2)  In    the    Canadian    Record,    790    animals    have    been 
recorded. 

LEADING    CHARACTERISTICS. 

I.  Relative  size. 

(1)  The  Duroc-Jerseys  are  now  considerably  reduced  in 
size,   but  they  vary  not   a  little   in   this   respect   in   different 
localities. 

(2)  Though    not    quite    equal    to   the    Berkshires    or   the 
Poland-Chinas  in  size,  they  bear  no  little  resemblance  to  these 
breeds  in  form,  though  they  differ  so  radically  from  them 
in  color. 

II.  Adaptability. 

(1)  They  have  proved  themselves  well  adapted  to  sections 
where  good  rustling  qualities  are  important,  and 

(2)  In  regions  where  the  ability  to  stand  the  pressure  of 
heavy  corn  feeding  is  of  much  consequence. 

III.  Early  maturing  qualities. 

(1)  These    have    been    greatly    improved    during    recent 
years,  but 

(2)  They  are  not  yet  quite  equal  perhaps  to  those  of  some 
of  the  medium  breeds. 

IV.  Grazing  and  feeding  qualities. 

(i)  Their  grazing  qualities  are  good,  as  they  are  an  active 
and  hardy  breed. 


DUROC-JERSEYS.  329 

(2)  While  they  do  not  fatten  so  quickly  as  some  breeds, 
they  can  well  endure  a  forcing  ration. 

V.  Quality  of  the  meat. 

(1)  The   meat   has   more   lean   than    some   of  the   other 
breeds  of  the  same  class,  but 

(2)  The  relative  amount  of  bone  and  offal  may  also  be 
something  more. 

VI.  Value  in  crossing,  and  grading. 

(1)  They   answer    well    for   crossing   upon   breeds   more 
refined  and  more  delicate  of  constitution,  but 

(2)  To  cross  them  upon  large,  vigorous  and  somewhat 
Coarse  pigs  would  probably  be  a  mistake. 

VII.  Breeding  qualities. 

(1)  These    stand    high    relatively    among   the    American 
breeds,  and 

(2)  The  young  pigs  are  possessed  of  a  fair  degree  of 
hardihood. 

VIII.  Compared  with  Berkshires. 

(1)  The  Duroc- Jerseys  are  a  little  less  in  size  and  are 
not  yet  quite  so  well  adapted  for  bacon  production, 

(2)  In  other  essential  characteristics  the  two  breeds  are 
not  far  different. 

STANDARD  POINTS. 

I.  The  following  is  the  revised  scale  of  points 
adopted  by  the  American  Duroc- Jersey  Swine  Breed- 
ers' Association : 

POINTS. 

(1)  Head  and  Face 4 

(2)  Eyes 2 

(3)  Ears 2 

(4)  Neck 2 

(5)  Jowl 2 

(6)  Shoulders 6 

(7)  Chest 12 

(8)  Back  and  Loin 15 

(9)  Sides  and  Ribs 8 

(10)  Belly  and  Flank 6 

(n)  Hams  and  Rump 10 

(12)  Legs  and  Feet        .        .        .        .        .        .        .10 


33O  THE    STUDY    OF    BREEDS. 

POINTS. 

(13)  Tail i 

(14)  Coat 2 

(15)  Color 2 

(16)  Size .     5 

(17)  Action  and  Style 4 

(18)  Condition         .        .        .        .        .        .        .  .4 

(19)  Disposition 3 

Perfection 100 

II.  Detailed  description  drawn  up  by  the 
American  Duroc-Jersey  Swine  Breeders'  Associa- 
tion: 

(1)  Head  and  Face — Head  small  in  proportion  to  size  of 
body;  wide  between  eyes;  face  nicely  dished  (about  half-way 
between    Poland-China    and    Berkshire),    and    tapering    well 
down  to  nose;  surface  smooth  and  even.     Objections — Large 
and  coarse;  narrow  between  eyes,  face  straight,  crooked  nose, 
or  too  much  dished. 

(2)  Eyes — Lively,    bright    and    prominent.      Objections — 
Dull,  weak  or  obscure. 

(3)  Ears — Medium;    moderately   thin;    pointing   forward 
and    downward,    and    slightly    outward,    and    also    attached 
to    head    neatly.     Objections — Very    large;    round    or    nearly 
so;  too   thick;    swinging   and    flabby;    not    of    same    size,    or 
different  positions,  and  not  under  control  of  animal. 

(4)  Neck — Short ;  thick  and  very  deep ;  slightly  arching. 
Objections — Long,  shallow  and  thin. 

(5)  Jowl — Broad;   full  and  neat;   carrying  fullness  back 
to  point  of  shoulder  and  on  line  with  breastbone.  Objections — 
Too  large,  loose  and  flabby,  or  too  small,  thin  and  wedging. 

(6)  Shoulders — Moderately    broad,    very    deep    and    full, 
and  not  extending  above  line  of  back ;  boars  under  one  year 
old  heavily  shielded. 

(7)  Chest — Large;   very  deep;   filling   full   behind   shoul- 
ders,   and    breastbone    extending    well    forward,    so    as    to    be 
readily  seen.     Objections — Flat,  shallow,  or  not  extending  well 
down  between  the  forelegs. 

(8)  Back  and  Loin — Medium    in    breadth ;     straight    or 
slightly  arching;  carrying  even  width  from  shoulder  to  ham; 
surface     even     and     smooth.       Objections — Narrow,     creased 
behind  shoulders,  swayed  or  humped  up. 

(9)  Sides  and  Ribs — Sides   very   deep ;    medium   length ; 
level  between  shoulders  and  hams,  and  carrying  out  full  down 
to  line  of  belly;  ribs  long;  strong,  and  sprung  in  proportion 


DUROC- JERSEYS.  331 

to  width  of  shoulders  and  hams.  Objections— Flabby,  creased 
and  not  carrying  proper  width  from  top  to  bottom. 

( 10)  Belly  and  Flank — Straight  and  full,  and  carrying  well 
out  to  line  of  sides.  Flank  well  down  to  lower  line  of  sides. 
Objections— Narrow;  tucked  up;  sagging  or  flabby;  flank 
tucked  up  or  drawn  in. 

(n)  Hams  and  Rump — Broad,  full  and  well  down  to  hock; 
buttocks  full  and  come  nearly  down  to  and  fill  full  between 
hocks ;  rump  should  have  a  rounding  slope  from  loin  to  root 
of  tail.  Objections — Hams  narrow;  short,  thin,  not  project- 
ing well  down  to  hock ;  cut  up  too  high  in  crotch ;  rump  nar- 
row, flat  or  peaked  at  root  of  tail,  or  too  steep. 

(12)  Legs  and  Feet— Medium  in  size  and  length;  strong; 
nicely   tapering;    wide   apart   and   well    set   under   the   body; 
pasterns  short  and  strong;  feet  short,  firm  and  tough.     Objec- 
tions— Legs  extremely  long  or  short;  shins,  coarse;  crooked; 
as  large  below  knee  and  hock  as  above;   set  close  together; 
hocks  turned  in  or  out  of  straight  line;  hoofs,  long,  slim  and 
weak ;  toes,  spreading  or  crooked. 

(13)  Tail — Medium  large  at  base  and  nicely  tapering,  and 
rather   bushy    at    point.      Objections — Extremely    heavy;    too 
long  and  ropy. 

( 14)  Coat — Moderately   thick   and   fine ;    straight ;    smooth 
and  covering  the  body  well.     Objections — Many  bristles ;  hair 
coarse,  harsh  and  rough,  wavy  or  curly;  swirls,  or  not  evenlv 
laid  over  the  body. 

(15)  Color — Cherry  red  without  other  admixtures.    Objec- 
tions— Very  dark  red,  or  shady  brown ;  very  light  or  pale  red ; 
black  spots  over  the  body;  black  flecks  on  belly  and  legs  not 
desirable,  but  admissible. 

(16)  Size — Large  for  age  and  condition;  boars  two  years 
old  and  over  should  weigh  600  pounds ;  sows,  same  age  and 
condition,   500  pounds;   boars  eighteen  months,  475   pounds; 
sows,  400  pounds ;  boars  twelve  months,   350  pounds ;   sows, 
300  pounds;  boars  and  sows  six  months  of  age,   150  pounds. 
These  figures  are  for  animals  in  fair  show  condition.     Objec- 
tions— Rough  and  coarse,  and  lacking  in  feeding  qualities. 

(17)  Action   and  Style — Action,    vigorous   and   animated; 
style,  free  and  easy.     Objections — Dull  and  stupid;  awkward 
and  wabbling ;  testicles  not  easily  seen,  not  of  same  size  or 
carriage;  too  large  or  only  one  showing. 

(18)  Condition — Healthy;  skin  free  from  any  scurf,  scales, 
sores  and  mange,  and  flesh  evenly  laid  on  over  entire  body  and 
free    from    lumps.     Objections — Unhealthy;     scurfy;     scales, 
sores  or  mange ;  too  fat  for  breeding  purposes ;  hair  harsh  and 
standing  up ;  poor  feeders,  etc. 

(TQ)  Disposition — Very  quiet  and  gentle;  easily  handled 
or  driven.  Objections — Wild,  vicious  or  stubborn. 


332  THE    STUDY    OF    BREEDS. 

III.  General  Appearance — The  Duroc- Jerseys, 
with  their  rather  light,  straight  heads,  drooping  ears 
and  smooth  and  neat  frames,  bear  no  little  resem- 
blance to  Poland-Chinas  in  form,  but  they  are.  some- 
what larger  and  stronger  in  limb. 

IV.  Compared  with  Berkshires. 

(1)  The  Duroc-Jerseys  are  not  so  large  nor  quite  as  long 
in  body,  though  equally  wide  for  the  size. 

(2)  They  are  lighter  in  the  head  than  the   Berkshires, 
have  less  dish  and  less  development  of  jowl,  longer  and  more 
pendent  ears  and  not  so  much  relative  length  of  side,  and 

(3)  They  are  sandy  in  color,  while  the  Berkshires  are 
black. 


LECTURE  NO.    n. 

THE  CHESHIRE ORIGIN  AND  HISTORY,  CHARACTER- 
ISTICS  AND   STANDARD   POINTS. 


ORIGIN  AND  HISTORY. 


I.  The  Cheshire  breed  of  swine  originated  in 
Jefferson  county,  N.  Y.,  and  since  the  middle  of  the 
century. 

(i)   The  origin  of  the  name  Cheshire  is  not  fully  known, 


(2)  The  old  English  breed  of  this  name  is  virtually  extinct, 
having  been  crossed  upon  by  smaller  and  earlier  maturing 
breeds. 

II.  Formation  of  the  breed. 

(1)  Cheshires   are   the   outcome   of  crosses   between   the 
Large  Improved  Yorkshire  and  the  Suffolk  breeds  upon  the 
native  white  hogs  of  the  neighborhood. 

(2)  The  extent  to  which  the  blood  of  the  imported  breeds 
was  used  is  not  fully  known,  but  it  is  very  probable  that  no 
out-crosses  have  been  made  since  1873. 

III.  The  improvers  of  Cheshires. 

(1)  A.   P.    Clark  of  Belleville  and   S.    P.   Huff  stater  of 
Watertown,  N.  Y.,  were  the  most  distinguished  of  the  early 
originators  of  the  breed,  but 

(2)  To  E.  W.  Davis  belongs  the  honor  of  rescuing  Che- 
shires   from    the   temporary    obscurity    into    which   they    fell, 
consequent  upon  the  financial  crisis  of  1873. 

IV.  When  improvement  was  effected. 

(1)  Cheshires  were  first  exhibited  at  the  New  York  state 
fair  in  1859  by  A.  P.  Clark,  and  during  the  year  immediately 
following  they  grew  rapidly  in  favor. 

(2)  In  1870  they  won  the  Pork  Packers'  prize  of  $500  for 
the  best  pen  of  pigs  exhibited  at  the  St.  Louis  (Mo.)  fair. 

(3)  E.  W.  Davis  began  his  work  of  improvement  in  1873. 

333 


I 


00 


CHESHIRES.  335 

V.  Organization. 

(1)  The     Cheshire     Swine     Breeders'     Association     was 
organized  in  1884. 

(2)  The   first   volume   of  the   Cheshire   Herd   Book  was 
published  in  1889. 

VI.  Distribution  in  the  United  States. 

(1)  Cheshires  are  now  kept  in  nineteen  states  and  also 
in  Canada. 

(2)  They  are  bred  most  numerously  in  the  eastern  states, 
but  some  of  the  central  states  are  also  possessed  of  a  consider- 
able number. 

(3)  New  York  state  has  probably  more  breeders  than  all 
the  other 'states  combined. 

VII.  Registration  in  the  United  States. 

(1)  There   have  been   recorded  2,767  animals,   male   and 
female. 

(2)  Only  a  few  specimens  of  the  breed  have  been  intro- 
duced into  Canada. 

LEADING    CHARACTERISTICS. 

I.  Relative  size. 

(1)  Though  by  no  means  a  small  animal,  the  Cheshires 
are  probably  the  smallest  of  the  middle  breeds. 

(2)  It  is  claimed  that  they  can  be  made  to  dress  from  500 
to  600  pounds  when  fully  grown. 

II.  Adaptability. 

(1)  Cheshires  are  well  adapted  to  what  may  be  termed 
average  conditions. 

(2)  They   seem  .to  possess  at  least  medium   qualities   in 
almost  every  respect. 

III.  Early  maturing  qualities. 

(1)  They  possess  these  in  a  marked  degree. 

(2)  Numerous  instances  are  on  record  wherein  they  have 
been -made  to  dress  400  pounds  when  nine  months  old. 

IV.  Grazing  and  feeding  qualities. 

(1)  Their  grazing  qualities  are  at  least  fair,  and 

(2)  Their  marked   docility  and   early  maturing  qualities 
make  them  very  satisfactory  feeders. 


336  THE    STUDY    OF    BREEDS. 

V.  Quality  of  the  meat. 

(1)  The  flesh  of  Cheshires  is  fine  in  the  grain,  and  hence 
solid  and  firm  in  texture,  and 

(2)  .  It  is  also  well  intermixed,  more  especially  when  fed 
upon  such  pork-making  products  as  are  most  freely  produced 
in  New  England. 

(3)  As  bacon  producers  they  rank  high  among  the  medium 
breeds. 

VI.  Value  in  crossing  and  grading. 

(1)  Cheshires  are  best  adapted  to  crossing  upon  roughly 
made  and  slow  maturing  pigs. 

(2)  When  so  crossed  they  refine  the  bone  and  promote 
early  maturity  and  easy  keeping  qualities. 

VII.  Breeding  qualities. 

(1)  These  are  only  medium,  but 

(2)  As  with  all  breeds,  much  depends  upon  the  way  in 
which  they  are  kept. 

VIII.  Compared  with  Berkshires. 

(1)  The  Cheshires  are  considerably  less  in  weight  and  are 
even  more  refined  in  frame  and  bone. 

(2)  The  Berkshires  would  seem  to  have  a  wider  field  in 
which  they  may  be  successfully  used  for  crossing. 

(3)  In    other    respects    they    considerably    resemble    one 
another. 

STANDARD  POINTS. 

I.     The  following  is  the  scale  of  points  adopted 
by  the  Cheshire  Swine  Breeders'  Association : 

POINTS. 

(1)  Head — Short  to  medium  in  length,  short  in  pro- 
portion to  length  of  body 8 

(2)  Face — Somewhat  dished  and  wide  between  the 
eyes 8 

(3)  Jowl — Medium  in  fullness     .         .         .         .         .3 

(4)  Ears — Small,    fine,    erect,    and    in    old   animals 
slightly  pointing  forward  .....        5 

(5)  Neck — Short  and  broad 3 

(6)  Shoulders — Broad,  full  and  deep      ...        6 

(7)  Girth  Around  Heart      .  . 8 

(8)  Back — Long,  broad  and  straight  nearly  to  root 

of  tail  .  10 


CHESHIRES.  337 

POINTS. 

(9)  Side— Deep  and  full,  nearly  straight  on  bottom 

line 7 

(10)  Flank— Well  back  and  low  down,  making  flank 

girth  nearly  equal  to  heart  girth  .  .  .  3 

(n)  Hams — Broad  and  nearly  straight  with  back 

and  running  well  down  toward  hock  .  .  .10 

(12)  Legs — Small  and  slim,  set  well  apart,  support- 
ing body  well  on  toes 10 

(13)  Tail — Small,  slim  and  tapering     ....     3 

(14)  Hair — Fine,  medium  in  thickness  and  quantity        3 

(15)  Color — White,  any  colored  hair  to  disqualify     .     2 

(16)  Skin — Fine  and  pliable,  small  blue  spots  objec- 
tionable but  allowable        .....         3 

(17)  Symmetry — Animal    well    proportioned,    hand- 
some and  stylish    .......     8 

Perfection 100 

II.  General  Appearance — In  general  appear- 
ance the  Cheshire  is  neat,  refined,  smooth,  well  pro- 
portioned and  active  in  movement. 

III.  Compared  with  Berkshires. 

(1)  The  Cheshires  are  not  so  large,  not  so  heavy  of  build, 
nor  quite  so  strong  of  limb. 

(2)  They  are  something  lighter  in  the  head,  even  more 
erect  in  the  ears  and  not  so  deep  in  body,  and 

(3)  There  are  the  differences  in  color. 

IV.  Compared  with  Poland-Chinas. 

(1)  Cheshires    are    less    massive    relatively,    have    more 
length  of  side,  less  of  upward  arch  from  the  poll  to  the  withers 
and  from  the  tailhead  to  the  loin,   and  are  less   rounded  at 
the  buttock. 

(2)  They  have  much  smaller  and  more  erect  ears,  and 
finer  limbs  and  bone. 

(3)  They  are  more  active  and  stylish  in  appearance,  and 
are  white  in  color. 

22 


£ 


THE  SMALL  BREEDS 


LECTURE  NO.    12. 

THE  IMPROVED  SUFFOLKS THEIR  ORIGIN  AND  HIS- 
TORY, CHARACTERISTICS  AND  STANDARD  POINTS. 

I.  No  little  obscurity  hangs  over  the  origin  of 
the  Improved  Suffolk,  but  it  is  probable  that  it  is  the 
outcome  of  crossing  one  or  more  of  the  small  white 
breeds  upon  the  old  Suffolk  breed. 

(1)  The  old  Suffolk  swine  were  white  with  rather  long 
legs,  long  heads,  flat  sides  and  much  coarse  hair. 

(2)  The  Improved  Suffolks  as  bred  in  England  were  also 
white,  but  had  short  heads  and  long  cylindrical  bodies,  short 
legs  and  fine,  long  and  thin  hair. 

II.  The  Improved  Suffolks,  though  possessed 
of  no  little  popularity  at  one  time  in  England,  are 
not  now  numerous  in  that  country. 

(1)  Since  the  middle  of  the  century  they  have  been  grad- 
ually allowed  to  drop  out  of  the  prize  lists   of  the  leading 
English  shows. 

(2)  They  have  probably  been  largely  absorbed  by  other 
small  white  breeds,  notably  the  Small  Yorkshire. 

III.  The  only  breed  now  generally  recognized 
as  Suffolk  in  England  would  seem  to  be  a  small  black 
breed,    kept    most    numerously    in    the    county    of 
Suffolk. 

(1)  They  resemble  the  small  white  breeds  in  form  and 
essential  qualities,  but 

(2)  It  is  claimed  they  are  somewhat  larger,  more  rugged 
and  more  prolific, 

339 


34O  THE    STUDY    OF    BREEDS. 

IV.  Importations  into  the  United  States. 

(1)  Some  obscurity  would  seem  to  rest  upon  the  date  of 
the  first  importations  made  into  America. 

(2)  As   early  as    1855,    Suffolks   were  imported  into  the 
state  of  Illinois  by  the  Hon.  John  Wentworth. 

(3)  Occasional   importations  have  been  made   since  that 
time,  but  it  cannot  be  said  that  Suffolks  are  coming  so  gen- 
erally into  favor  as  some  of  the  large  breeds  are. 

V.  Organization. 

(1)  There  is  no  organization  in  England  to  protect  the 
interests  of  the  breed. 

(2)  The  American  Suffolk  Association  keeps  records  for 
the  breed. 

VI.  Distribution  in  the  United  States. 

(1)  Suffolks  are  now  found  in  several  states  of  the  Union, 
but  not  in  very  large  numbers. 

(2)  They  are  probably  best  established  in  the  states  of 
Michigan,  Illinois,  New  York,  Ohio  and  Indiana. 

VII.  Registration  in  the  United  States  and 
Canada. 

(1)  Something    more     than     1,100     animals     have     been 
recorded  in  the  United  States,  of  which  about  30  per  cent  are 
males. 

(2)  The  registrations  in  Canada  number  737. 


LEADING    CHARACTERISTICS. 


I.  Relative  size. 

(1)  The  Suffolks  are  considerably  larger  and  longer  than 
the  Small  Yorkshires,  and  they  weigh  well,  but 

(2)  At  maturity  they  do  not  reach  so  great  a  size  as  any 
of  the  medium  breeds. 

II.  Adaptability. 

(1)  Suffolks    are    best    adapted    to    intensive    conditions 
where  grazing  lands  are   scarce  and  dear  and  where  soiling 
food  is  much  used  in  addition  to  pasture. 

(2)  They  also  have   special   adaptation   for   producing  a 
nice  quality  of  pork  that  can  be  quickly  grown  and  made  ready 
for  market  at  any  age. 


IMPROVED   SUFFOLKS.  341 

III.  Early  maturing  qualities. 

(1)  These  are  of  the  first  order,  since 

(2)  When  properly  fed  they  keep  in  good  condition  and 
round   out  so  quickly  that  they  may  be  profitably  marketed 
under  the  age  of  six  months. 

IV.  Grazing  and  feeding  qualities. 

(1)  It  cannot  be  said  that  the  grazing  qualities  of  Suffolks 
are  of  the  very  best,  owing  to  the  shortness  of  their  limbs  and 
to  tendencies  to  obesity. 

(2)  They  are  very  easy  keepers  and  give  a  quick  and  high 
return  for  the  food  given  up  to  the  limit  of  the  most  profitable 
marketable  age,  which  is  under  rather  than  over  six  months. 

V.  Quality  of  the  meat. 

(1)  The  meat  is  tender,  fine  grained,  juicy  and  excellent 
when  marketed  while  the  pigs  are  young,  but  later  the  propor- 
tion of  the  fat  becomes  excessive. 

(2)  It  is  probably  most  in  favor  with  the  customers  of 
retailers  who  want  what  may  be  termed  light  weight  pork. 

VI.  Value  in  crossing  and  grading. 

(1)  Suffolks  have  not  been  greatly  used  for  this  purpose 
in  the  United  States  or  Canada. 

(2)  When  so  used  it  should  be  to  impart  refinement  and 
earlier  maturity  to  animals  lacking  in  these  qualities. 

VII.  Breeding  qualities. 

(1)  They  usually  produce  smaller  litters  than  the  large 
breeds  and  the  offspring  is  not  always  equal  to  that  of  the 
former  in  vigor,  but 

(2)  Breeding  qualities  are  probably  influenced  more  by 
environment  than  by  inheritance. 


STANDARD   POINTS. 

I.  The  following  is  the  scale  of  points  adopted 
by  the  American  Suffolk  Swine  Breeders'  Associa- 
tion : 

(1)  Head — Small,  very  short;  jowl  fine;  ears  short,  small, 
thin,  upright,  soft  and  silky. 

(2)  Neck — Very    short    and    thick,    the    head    appearing 
almost  as  if  set  on  front  of  the  shoulders,  no  arching  crest. 

(3)  Chest — Wide  and  deep,  elbows  standing  out. 


342  THE    STUDY    OF    BREEDS. 

(4)  Brisket — Wide  but  not  deep. 

(5)  Shoulders — Thick,  rather  upright,  rounding  outward 
from  top  to  elbow. 

(6)  Crops— Wide  and  full. 

(7)  Sides  and  Flanks — Long   ribs  and   well   arched  out 
from  back,  good  length  between  shoulders  and  hams;  flank 
well  filled  out  and  coining  well  down  at  ham. 

(8)  Back — Broad,  level  and  straight  from  crest  to  tail,  no 
falling  off  or  down  at  tail. 

(9)  Hams — Wide  and  full,  well  rounded  out,  twist  very 
wide  and  full  all  the  way  down. 

(10)  Legs — Small  and  very  short,  standing  wide  apart;  in 
sows  just  keeping  the  belly  from  the  ground;  bone  fine;  feet 
small ;  hoofs  rather  spreading. 

(n)   Tail — Small,  long  and  tapering. 

(12)  Skin — Thin,  of  a  pinkish  shade,  free  from  color. 

(13)  Hair — Fine  and  silky,   not  too  thick;   color  of  hair, 
pale  yellowish  white;  perfectly  free  from  any  spots  or  other 
color. 

(14)  Size — Small  to  medium. 

II.  General  Appearance — The  Suffolk  is  a 
short-legged  pig  with  a  body  moderately  long,  some- 
what cylindrical,  very  wide  and  deep  and  a  head  very 
much  dished. 


LECTURE  NO.   13. 

IMPROVED    ESSEX  SWINE ORIGIN    AND    HISTORY, 

CHARACTERISTICS    AND    STANDARD    POINTS. 

I.  The  Improved  Essex  swine  are  the  outcome 
of  crossing  the  Neapolitan  upon  the  old  Essex  breed. 

(1)  The  old  Essex  breed,  native  to  the  county  of  Essex, 
were  black  and  white  in  color,  large  and  coarse  in  build,  long 
in  the  leg  and  snout,  flat-sided  and  roach-backed,  unquiet  in 
disposition  and  were  great  consumers  of  food. 

(2)  The   Neapolitans  were  first  imported   from  Italy  by 
Lord  Western  in  1830. 

(3)  For  a  number  of  years  the  progeny  were  designated 
Essex-Neapolitan. 

II.  Effects  of  the  Neapolitan  cross. 

(1)  It  changed  the  color  to  black,  reduced  the  bone  and 
offal    generally,    shortened   the   leg   and   snout,   improved   the 
general  form  and  increased  the  aptitude  to  fatten,  but 

(2)  The  Essex-Neapolitans  became  less  vigorous  and  less 
prolific  because  of  the  closeness  of  the  breeding,  and  they  were 
reduced  in  size. 

III.  How  further  improvement  was  effected. 

(1)  Impaired    qualities    were    restored    by    crossing    the 
Essex-Neapolitans    upon    selected    sows    essentially   of    Essex 
blood. 

(2)  This  work  began  about  1840  and  was  chiefly  effected 
by  Fisher  Hobbs,  one  of  Lord  Western's  tenants. 

IV.  Distribution  of  the  Improved  Essex. 

(1)  The  Improved  Essex  have  not  been   distributed   so 
widely  as  many  other  breeds. 

(2)  In  Britain  they  are  most  numerously  found  in  the 
counties  of  Essex  and  Suffolk. 

(3)  They  have  also  been  exported,  but  not  in  large  num- 
bers, to  several  Anglo-Saxon  speaking  countries. 

343 


IMPROVED  ESSEX  SWINE.  345 

V.  Introduction  into  the  United  States. 

(1)  The  information  on  this  question  is  meager,  but 

(2)  There  are  good  reasons  for  believing  that  they  were 
introduced  into  New  England  about,  or  previous  to,  the  middle 
of  the  century. 

VI.  Organization. 

(1)  It  is  only  during  recent  years  that  the  Improved  Essex 
swine  have  attracted  much  attention  in  this  country. 

(2)  The  American   Essex   Association  was  organized   in 
1887. 

VII.  Distribution  in  the  United  States  and 
Canada. 

(1)  The  Improved  Essex  are  now  being  recorded  from 
thirteen  states  and  from  the  province  of  Ontario. 

(2)  They  are  most  numerous  in  the  states  of  Michigan, 
Nebraska,    Texas,    Illinois,    Ohio,    Indiana   and   Georgia,    and 
probably  in  the  order  named. 

VIII.  Registration  in  the  United  States. 

(1)  There  have  been  recorded  in  all  4,189  animals. 

(2)  Of  these,  1,619  are  boars  and  2,570  are  sows. 

LEADING    CHARACTERISTICS. 

I.  Relative  size. 

(1)  In  size  the  Essex  are  something  larger  than  the  Smail 
Yorkshires,  and  probably  something  smaller  than  the  Suffolks. 

(2)  At  maturity  they  may  be  made  to  weigh  600  pounds. 

II.  Adaptability. 

(1)  They  are  best  adapted  to  small  holdings  contiguous 
to  markets  with  a  special  retail  trade. 

(2)  They  meet  well  the  purposes  of  the  market  gardener. 

III.  Early  maturing  qualities. 

(1)  These  are  markedly  pronounced. 

(2)  In  this  respect  the  Essex  are  fully  equal  to  the  other 
small  breeds. 

IV.  Grazing  and  feeding  qualities. 

(i)   Because  of  their  contented  disposition  they  may  be 
grazed  or  fed  soiling  food,  as  may  be  desired. 


346  THE    STUDY    OF    BREEDS. 

(2)  They  are  easy  feeders,  and  when  well  fed  may  be 
marketed  at  almost  any  age. 

V.  Quality  of  the  meat. 

(1)  As  with  the  small  Yorkshires,  the  meat  is  usually 
tender,  juicy  and  well  flavored,  hence 

(2)  The  meat  is  specially  adapted  to  family  use  and  to  a 
select  trade. 

VI.  Value  in  crossing  and  grading. 

(1)  As  with  the  other  small  breeds  the  Essex  are  best 
adapted  to  crossing  on  larger  and  coarser  types. 

(2)  Such   crossing   refines   the   system,    hastens   maturity 
and  promotes  easy  feeding  qualities. 

VII.  Breeding  qualities. 

(1)  Though  not  so  prolific  as  the  long-bodied  breeds,  the 
Essex  cannot  be  called  shy  breeders. 

(2)  These  qualities  are  largely  influenced  by  environment. 

VIII.  Compared  with  Suffolks. 

(1)  In  their  essential  characteristics,  the  Essex  breed  does 
not  differ  greatly  from  the  Suffolk. 

(2)  To  so  great  an  extent  is  this  true  that  distinctions  are 
not  easily  drawn  between  them. 


STANDARD  POINTS. 

I.     The  following  is  the  scale  of  points  adopted 
by  the  American  Essex  Association  : 

POINTS. 

(1)  Color— Black 2 

(2)  Head — Small,  broad  and  face  dished        .        .        3 

(3)  Ears — Fine,  erect,  slightly  drooping  with  age     .     2 

(4)  Jowl — Full  and  neat I 

(5)  Neck— Short,  full  and  slightly  arched        .        .     3 

(6)  Shoulders — Broad  and  deep      ....        7 

(7)  Girth  Around  Heart 6 

(8)  Back — Straight,  broad  and  level        ...       12 

(9)  Sides— Deep  and   full 6 

(10)  Ribs — Well  sprung 7 

(n)  Loin — Broad  and  strong        .         .        .        .        .  12 

(12)  Flank — Well  let  down 2 

(13)  Ham — Broad,    full    and    deep        .         .        .        .12 

(14)  Tail — Medium,   fine   and  curled        ...        2 


IMPROVED  ESSEX  SWINE.  347 

POINTS. 

(15)  Legs — Fine,  straight  and  tapering        .        .        .3 

(16)  Feet— Small 3 

(17)  Hair — Fine  and  silky,  free  from  bristles       .         .     3 

(18)  Action — Easy  and  graceful         ....        4 

(19)  Symmetry — Adaptation  of  the  several  parts  to 
each  other 10 

Perfection 100 

II.     Below  is  given  the  description  of  scale  of 
points  adopted  by  the  American  Essex  Association : 

(1)  Head  and  Face — 

(a)  Head,  short,  coming  well  forward  at  poll. 

(b)  Face,  short  and  well  dished,  broad  between  the  eyes, 
tapering  from  eyes    to    point    of    nose,    surface    smooth  and 
regular. 

(2)  Ears — Fine,  erect,   slightly  drooping  with  age,   thin, 
soft  and  smooth. 

(3)  Jowl — Full  and  neat,  carrying  fullness  back  to  shoul- 
ders, solid,  not  flabby. 

(4)  Neck — Short,  full  and  slightly  arched. 

(5)  Shoulders — Broad,  deep  and  full,  not  extending  above 
the  line  of  back  and  being  as  wide  on  top  as  back,  carrying 
size  down  to  line  of  belly. 

(6)  Chest — Large,  deep,  so  as  not  to  cramp  vital  organs, 
full  in  girth  around  the  heart. 

(7)  Back — Straight,  broad  and  level,  carrying  same  width 
from  shoulders  to  hams. 

(8)  Sides — Deep  and  full,  smooth  and  firm,  carrying  out 
full  to  line  of  belly. 

(9)  Ribs — Well  sprung  in  proportion  to  hams  and  shoul- 
ders. 

(10)  Loin — Broad  and  strong. 

(n)  Flank — Well  let  down  to  lower  line  of  sides. 

(12)  Hams — Broad,  full  and  deep. 

(13)  Tail — Medium,  fine  and  curled. 

(14)  Legs — Fine,  straight  and  tapering. 

(15)  Feet — Small,  with  hoofs  erect. 

(16)  Hair — Fine  and  silky,  free  from  bristles,  smooth,  cov- 
ering the  body  well,  not  clipped. 

(17)  Color— Black. 

(18)  Action — Easy,  graceful  and  attractive. 

(19)  Disposition — Quiet,  gentle  and  easily  handled. 

(20)  Symmetry — The   proper    adjustment    of   the    several 
parts  to  each  other. 


348  THE    STUDY    OF    BREEDS. 

III.  The  following  additional  points  are  sub- 
mitted : 

(1)  Neck,  deep. 

(2)  Brisket,  wide  and  on  a  level  with  the  underline. 

(3)  Ribs,  deep. 

(4)  Legs,  short. 

IV.  General    Appearance — The     Essex     are 
small,  neat  and  smooth  in  form,  nicely  turned  at  the 
shoulders  and  hips,  symmetrical  and  handsome. 

V.  Compared  with  the  Suffolks. 

(1)  The  Essex  are  a  little  smaller  and  shorter,  and  rather 
more  active  on  foot. 

(2)  The  dish  in  the  head  is  somewhat  less  pronounced  and 
the  legs  are  a  trifle  longer,  and 

(3)  The  Essex  are  all  black,  while  the  Suffolks  are  all 
white. 


LECTURE  NO.    14. 


SMALL    YORKSHIRE    SWINE ORIGIN    AND    HISTORY, 

CHARACTERISTICS    AND    STANDARD    POINTS. 


ORIGIN  AND  HISTORY. 

I.  The  history  of  Small  Yorkshire  swine  can- 
not be  traced  with  certainty  beyond  the  year  1818. 

(1)  Chas.  Mason  and  Robt.  Colling,  both  of  Durham,  kept 
pigs  of  this  breed  at  that  date. 

(2)  They  were  then  designated  Chinese,  from  which  it  is 
inferred  that  they  were  possessed  of  much  of  the  blood  of 
that  breed. 

II.  Early  in  the  century  there  were  several 
breeds  or  strains  of  small  white  pigs  in  England,  as 
the  Small  Yorkshires,  the  Cumberland,  the  Solway 
and  the  White  Leicester. 

(1)  The  blood  of  these  was  apparently  commingled  in  the 
evolution  of  the  breed  as  it  exists  at  present. 

(2)  The  Solway  and  Cumberland  strains  gave  added  size 
and  vigor. 

III.  Other  small  white  varieties. 

(1)  Several  other  varieties  or  sub-varieties  with  only  .1 
local  reputation  have  appeared  from  time  to  time,  as  the  Mid- 
dlesex, Coleshill  and  Windsor,  but 

(2)  These  are  now  generally  looked  upon  as  variations  of 
the  Small  White  Yorkshire. 

IV.  Distribution  of  small  Yorkshires. 

(i)  They  have  been  bred  in  several  counties  of  England 
and  have  also  been  exported,  though  in  limited  numbers,  to 
various  foreign  countries. 

349 


SMALL  YORKSHIRES.  351 

(2)  They  have  been  a  favorite  breed  with  certain  noblemen 
in  England,  owing  probably  to  the  great  symmetry  of  form 
which  characterizes  them. 

V.  Introduction  into  the  United  States. 

(1)  Information  on  this  point  is  not  plentiful,  but 

(2)  Within  the  last  two  decades  considerable  attention  has 
been  given  to  breeding  them  in  the  eastern  states. 

VI.  Organization. 

(1)  Two  associations  are  recording  Small  Yorkshires  in 
the  United  States. 

(2)  Qne  of  these,  the  American   Small  Yorkshire  Club, 
has  headquarters  in  New  York  city. 

(3)  The  other,  the  American  Yorkshire  Club,  has  head- 
quarters in  St.  Paul,  Minn.,  and  it  records  also  Large  Improved 
Yorkshires. 

VII.  Distribution  in  the  United  States. 

(1)  Small   Yorkshires  are   now  bred   in  more  than  half 
the  states  of  the  Union. 

(2)  They  are  probably  most  numerous  in  the   states  of 
New  York,  Massachusetts,  Pennsylvania,  Ohio  and  Minnesota. 

VIII.  Registration  in  the  United  States. 

(1)  In  the  American  Yorkshire  record  there  have  been 
recorded  762  Small  Yorkshires,  of  which  346  are  boars  and 
416  sows. 

(2)  The  other  association,  the  American  Small  Yorkshire 
Club,  has  probably  recorded  a  larger  number. 


LEADING  CHARACTERISTICS. 

I.  Relative  size. 

(1)  The  Small  Yorkshires  are  probably  the  least  in  size 
of  all  the  pedigreed  breeds  of  swine  in  America,  but 

(2)  Owing  to  their  compactness  of  form,  they  weigh  well 
in  proportion  to  their  apparent  size. 

II.  Adaptability. 

(1)  The   Small    Yorkshires   have   highest   adaptation   for 
intensive  conditions  where  rapid  growth  and  early  maturity 
are   important   considerations,    and   where   there   are   markets 
which  call  for  pork  of  light  weight. 

(2)  They  will  quickly  convert  into  money  value  the  waste 
vegetable  refuse  of  the  truck  farmer  and  the  market  gardener, 


352  THE    STUDY    OF    BREEDS. 

III.  Early  maturing  qualities. 

(1)  No  breed  matures  more  quickly  or  at  an  earlier  age. 

(2)  They  can  be  marketed  at  almost  any  age  desired,  but 
more  profitably  at  an  early  age,  because  of  the  slower  relative 
development  that  follows  the  first  months  of  growth. 

IV.  Grazing  and  feeding  qualities. 

(1)  Because  of  their  short  limbs  ancf  compact  forms  they 
are  not  so  well  able  to  rustle  on  pastures  as  some  breeds. 

(2)  No  breed  feeds  more  easily  or  grows  more  rapidly 
until  the  usual  marketing  time,  which  should  be  under  rather 
than  over  six  months. 

(3)  No  breed  gives  a  higher  percentage  of  dressed  meat. 

V.  Quality  of  the  meat. 

(1)  The  meat  is  fine  in  texture  and  delicate  in  flavor  when 
properly  fed,  and  the  proportion  of  bone  is  small. 

(2)  It  is  well  adapted  to  what  may  be  termed  high-class 
retail  trade,  more  or  less  local  in  character. 

VI.  Value  in  crossing  and  grading. 

(1)  The  cross  of  the  Small  Yorkshires  may  be  used  with 
decided  advantage  in  refining  coarse  types  and  in  improving 
their  easy  feeding  qualities. 

(2)  Their  value  in  this  respect  has  been  well  demonstrated 
in  the  use  made  of  Small  Yorkshire  blood  in  the  evolution  of 
the  Improved  Large  Yorkshires. 

VII.  Breeding  qualities. 

(1)  They  do  not  produce  litters  so  large  as  some  of  the 
large  breeds  nor  are  they,  as  a  rule,  such  abundant  milkers,  but 

(2)  With  judicious  management  they  will  breed  regularly 
and  with  a  fair  measure  of  prolificacy. 

VIII.  Compared  with  the  Suffolks. 

(1)  The  resemblance  between  the  two  breeds  is  close  in 
all  leading  essentials,  but 

(2)  The  Small  Yorkshires  are  not  so  large  and  are  even 
more  refined. 

STANDARD  POINTS. 

I.     The  following  is  the  standard  scale  of  points 
adopted  by  the  American  Small  Yorkshire  Club : 


SMALL  YORKSHIRES. 


353 


POINTS. 

(1)  Head—         Smaller  the  better      .        .        .        .  .2 

Nose,  shorter  the  better        .        .        5 
Dish,  greater  the  better     .         .         .3 
Width  between  ears,  greater  the  bet- 
ter        ......        3 

Ears,  small,  thin,  erect,  more  so  the 
better;    may    be    pricked    forward, 
not  lopped        .         .         .         .         .2 

—15 

(2)  Trunk —       Top  line,  straighter  the  better,  from 

shoulder  to  tail  ....  5 
Belly  line,  the  more  level  the  better  5 
Girth  in  excess  of  length,  more  the 

better,  if  not  more  than  10  per  cent  5 
Depth,  greater  the  better  .  .  .5 
Width,  greater  and  evener  the  better, 

from  shoulder  to  ham 
Loin,  broader  the  better    . 
Flank,  deeper  and  fuller  the  better 

(3)  Hams —        Length,   longer  the  better 

Breadth,  broader  the  better  . 
Thickness,  greater  the  better    . 


(4)  Shoulders — Length,  longer  the  better 

Breadth,  broader  the  better 
Thickness 


(5)  Legs— 


(6)  Skin— 


Shorter  the  better 
Straighter  the  better 


5 
3 
2 

10 

10 

5 

2 

3 

5 

3 

2 


—30 


—25 


— 10 


Smooth, 
better 


flexible,    fine,   more   so   the 


—5 


(7)  Hair- 


(Must  not  be  too  thin,  nor  ridgy  and 
coarse,  nor  show  discolored  spots 
from  old  sores,  not  pale  and  ashy, 
but  healthy  in  color  and  free  from 
eruption.) 

Evener,  finer  and  thicker  the  better      5 


(8)  General   Appearance — 

Symmetry  and  evidence  of  vigorous 
health 5 


—5 


—5 


Perfection 
23 


100 


354  THE    STUDY    OF    BREEDS. 

II.  General  Appearance — The  Small  Yorkshire 
is  very  compact  in  form  and  fine  and  short  in  head 
and  limb,  and  usually  carries  with  it  much  smooth- 
ness, fullness  and  symmetry  of  form. 

III.     Compared  with  Suffolks. 

(1)  Small  Yorkshires  are  smaller,  shorter  in  the  barrel 
and  have  even  smaller  and  finer  limbs. 

(2)  In  other  essentials  of  form  the  two  breeds  are  very 
similar. 


APPENDIX  A 


DEFINITION  OF  TERMS  MORE  COMMONLY  APPLIED  TO 
ANIMAL  FORM. 

1.  Head — The  whole  of  that  part  in  front  of  the  forward 
neck  line. 

2.  Face — The  whole  front  of  the  head  from  the  muzzle 
to  the  poll/ 

3.  Poll — The  top  of  the  head  from  side  to  side. 

4.  Forehead — The  whole  of  that  part  of  the  face  between 
the  eyes  and  the  poll. 

5.  Eyes — The  organs  of  vision. 

6.  Dish — Depression   in   the   face  between   the   eyes   and 
also  between  the  poll  and  the  muzzle. 

7.  Nose — The  part  of  the  face  between  the  eyes  and  the 
mu?zle. 

8.  Muzzle — The  lowest  part  of  the  head  always  devoid  of 
hair. 

9.  Nostrils — The  outer  openings  of  the  air  passages  con- 
cerned in  respiration. 

10.  Cheek — The  whole  outer  surface  of  the  side  of  the  head 
below  the  eye  and  forward  to  the  mouth. 

11.  Horns — Bony  protuberances  coming  out    from  the  sides 
of  the  poll  and  variously  curved. 

12.  Ears — The  organs  of  hearing. 

13.  Neck — That  part  between  the  forward  and  rear  neck 
lines,  or  between  the  head  and  body. 

14.  Forward  Neck  Line — That  line  which  marks  the  junc- 
tion of  the  head  and  neck. 

15.  Rear  Neck  Line — That  line  which  marks  the  junction 
of  the  neck  and  body. 

16.  Throat — That  part  where  the  upward  curve  meets  the 
lower  neck  line. 

17.  Body — All  that  part  of    the  animal  backward  from  the 
rear  neck  line  except  the  legs  and  tail. 

18.  Back — The  whole  of  the  top  of  the  body  from  base  of 
the  neck  to  the  tailhead. 

19.  Withers — The  part  of  the  back  above  the  shoulders  and 
between  the  top  of  the  rear  neck  line  and  the  chine. 

20.  Chine — The  part  of  the  back  between  the  withers  and 
the  loin. 

21.  Loin — The  part  of  the  back  over  the  short  ribs  and 
between  the  chine  and  pelvic  arch. 

355 


358  THE  STUDY  OF  BREEDS. 

22.  Hooks — The  rounded  prominences  at  the  outer  edges 
of  the  rear  part  of  the  loin. 

23.  Pelvic  Arch — The  portion  of  the  back,  usually  more  or 
less  elevated,  which  is  placed  between  the  loin  and  the  crupper 
and  above  the  junction  of  the  pelvis  with  the  spinal  column. 

24.  Crupper — The   part   of  the   back   above   the   hips  and 
between  the  pelvic  arch  and  tailhead. 

25.  Tailhead — Where  the  tail  joins  the  body. 

26.  Shoulders — The  parts   of  the   forequarters  behind  the 
rear  neck  line,  in  front  of  the  crops,  below  the  withers  and 
above  the  arm. 

27.  Chest — The  part  which  encloses  the  cavity  between  the 
shoulders  and  behind  the  breast. 

28.  Breast — The  part  of  the  body  in  front  of  the  chest. 

29.  Brisket — The  part  below  the  breast  and  extending  back- 
ward between  the  forelegs. 

30.  Arm — That  part  of  the  leg  below  the   shoulder  and 
above  the  knee. 

31.  Knee — The  forward  part  of  the  middle  joint  in  the 
front  leg. 

32.  Cannon — The  part  of  the  front  leg  between  the  knee 
and  the  ankle  joint. 

33.  Hoof — The  horny  substance  which  encloses  the  foot. 

34.  Barrel — The   part   of   the   body   which   lies   backward 
from  the  shoulder  and  arm,  forward  from  the  hip  and  thigh, 
and  between  the  topline  of  the  back  and  the  underline. 

35.  Underline — The  lower  line  of  the  body,  extending  back- 
ward from  the  forward  point  of  the  brisket. 

36.  Crop  — The  part  of  the  barrel,  usually  a  little  depressed, 
that  lies  immediately  behind  the  shoulder  and  extends  from 
the  back  downwards  toward  the  center  of  the  body. 

37.  ForeHank — That  part  of  the  barrel    usually  more  or  less 
depressed,  that  lies  immediately  behind  the  arm. 

38.  Ribs — The  bony  rods  arching  outward  and  downward 
from  the  spinal  column  and  thus  tending  to  encircle  the  barrel. 

39.  Hindnank — That  part  of  the  barrel,   usually  more   or 
less  depressed,   which  extends   for  a  short   distance   forward 
from  the  thigh  and  upward  from  the  underline. 

40.  Hip — That  part  of  the  hindquarter  that  lies  backward 
from  the  barrel,  above  the  thigh,   forward  from  the  buttock 
and  below  the  crupper  and  pelvic  arch. 

41.  Thigh — The  part   of  the  hindquarter  that  lies  below 
the  hip  and  above  the  hock. 

42.  Hock — The  prominent  rear  part  of  the  middle  joint  of 
the  hind  leg. 

43.  Buttocks — The  rear  part  of  the  body  below  the  tailhead. 

44.  Pin-bones — The  rounded  prominences  at  the  rear  part 
of  the  pelvis  and  on  either  side  of  the  rectum. 

45.  Rumps — The  part  which  includes  the  pinbones  and  the 
tailhead. 


APPENDIX  A.  359 

46.  Twist — That  part  which  extends  for  a  short  distance 
downward  and  outward  from  the  junction  of  the  inner  thighs. 

47.  Escutcheon — That  part  of  the  cow  between  the  peri- 
neum and  the  udder  on  which  the  hair  is  fine  and  lies  outward 
trom  the  center  rather  than  downward. 

48.  Udder — The  glandular  vessel  between  and  in  front  of 
the  thighs  in  which  the  milk  is  secreted. 

49.  Teats — The  fleshy  covered  ducts  through  which  the  milk- 
is  drawn  from  the  udder. 

50.  Milk  Feins — Those  ducts,  usually  more  or  less  tortuous 
and  branched,   which  extend  forward  from  the  udder  along 
and  underneath  the  barrel. 

51.  Milk  W ells — The    openings    through    which    the  milk 
veins  enter  the  abdominal  wall. 


DEFINITION  OF  TERMS  LESS  FREQUENTLY  APPLIED  TO 
ANIMAL  FORM. 

1.  Frontal  Bone — Another  name  for  forehead,  but  more 
restricted  in  the  space  indicated. 

2.  Orbit — The  cavity  occupied  by  the  eye. 

3.  Rim  of  the  Orbit — The  bony  prominence  encircling  the 
orbit. 

4.  Jaw — The  lower  part  of  the  side  of  the  head  which 
extends  backward  from  the  muzzle  to  the  throat. 

5.  Toplinc — The  line  that  extends  along  the  upper  por- 
tion of  the  body  and  more  or  less  parallel  with  the  underline. 

6.  Topline  of  the  Neck — The  upper  line  of  the  same  which 
extends  from  the  poll  to  the  withers. 

7.  Crest — Elevation  in  the  topline  of  the  neck. 

8.  Ewe-neck — Depression  in  the  topline  of  the  neck. 

9.  Dewlap — Loose,  pendulous  skin  usually  found  forward 
from  the  breast  and  underneath  the  neck  and  throat. 

10.  Collar — Another  name  for  rear  neck  line. 

11.  Neck  Vein — Another  name  for  collar. 

12.  Forequarter  or  Frontquartcr — The  whole  of  the  body 
forward  from  the  center  of  the  barrel  to  the  forward  neck  line, 
but  sometimes  that  part  of  it  only  which  lies  between  the  for- 
ward girth  and  breast. 

13.  Hindquarter — The  whole  of  the  body  backward  from 
the  center  of  the  barrel,  but  sometimes  that  part  of  it  only 
backward  from  the  rear  girth. 

14.  Coupling — Another  name  for  barrel. 

15.  Forward    Girth,    or    Heart    Girth — The    measurement 
around  the  body  immediately  behind  the  shoulder. 

16.  Rear  Girth,  or  Flank  Girth — The  measurement  around 
the  body  immediately  in  front  of  the  hip. 


360 


THE  STUDY  OF  BREEDS. 


17.  Umbilicus — That  point  in  the  central   and  lower  part 
of  the  abdomen    where    the    umbilical    cord  of  the  foetus  is 
attached. 

18.  Barrel  Depression — The  triangular  depression  that  lies 
below  the  loin,  behind  the  long  ribs  and  in  front  of  the  hip. 

19.  Shoulder  Blade — The  triangular  bone  of  the  shoulder, 
more  or  less  flat  on  the  surface,  which  extends  downward  and 
forward  and  covers  the  forward  portion  of  the  side  of  the 
chest. 

20.  Top  Shoulder  Point — The  upper  point  of  the  shoulder 
blade. 

21.  Front  Shoulder  Point — The  rounded  point  located  at 
the  front  and  lower  part  of  the   shoulder  blade,   where  the 
latter  joins  the  arm  bone. 

22.  Elbow  Point — That  rounded  prominence  at  the  upper 
and  back  portion  of  the  forearm. 

23.  Foreleg — The  whole  of  the    forward    limb    below    the 
top  of  the  arm. 

24.  Hindleg — The  whole  of  the  rear  limb  below  the  upper 
extremity  of  the  thigh  bone. 

25.  Stifle — That  joint  immediately  back  of  the  hind  flank. 

26.  Thurl — The  hip  joint  located  toward  the  rear  and  upper 
portion  of  the  hip. 

27.  Sacrum — Nearly  synonymous  with  the  pelvic  arch. 

28.  Incurving   Thigh — Forward  curve  of  the  rear  part  of 
the  thigh. 

29.  Fore  Udder — The  two  forward  quarters  of  the  udder. 

30.  Hind  Udder — The  two  rearward  quarters  of  the  udder. 

31.  False  Teats — Miniature  teats  in  the  male  placed  more 
or  less  distant  from  one  another  and  immediately  in  front  of 
the  purse. 


DEFINITION   OF   TERMS   RELATING   TO   ANIMAL   FORM 

WHICH  ARE  LIABLE  TO  BE  MISUNDERSTOOD 

BECAUSE  OF  THEIR  INDEFINITENESS. 

1.  A  Clean  Cut  Head — A  head  that  is  light  rather  than 
heavy,  fine  rather  than  coarse,   nicely  curved  out   below  the 
eyes  and  in  a  less  degree  above  them,  and  free  from  super- 
fluous flesh  in  every  part. 

2.  A  Head  Well  Set  On — One  that  is  carried  with  ^  that 
degree  of  erection  that  is  pleasing  to  the  eye  and  that  joins 
nicely  at  the  junction  with  the  neck. 

3.  A  Neck  Well  Set  On — One  that  is  of  proper  elevation 
for  the  sex  and  breed,  and  that  joins  nicely  at  the  head  and 
blends  nicely  at  the  shoulders. 

4.  Parallelogrammic  Form — That  form  in  which  the  body 
from  the  rear  neck  line  backward  resembles  a  parallelogram. 


APPENDIX  A.  361 

5.  Cylindrical  Form — That  form  in  which  the  body  from 
the  rear  neck  line  backward  resembles  a  cylinder. 

6.  Bare  Shoulders — Shoulder  blades  with  but  little  cover- 
ing of  flesh  underneath  the  skin. 

7.  Bare  Loins — Loins  with    but    little    covering  of  flesh 
over  them. 

8.  Drooping  Rumps — A  downward  inclination  of  the  top- 
line  from  the  pelvic  arch  to  the  tailhead. 

9.  Pumpkin  Buttocks — Buttocks  that  are  protuberant,  that 
is  to  say,  rounded  out  backward  toward  the  center. 

10.  A  Glandular  Udder — An  udder  so  numerously  supplied 
with  glands  as  to  be  capable  of  much  distension  when  full  and 
that  is  pliable  and  elastic  when  empty. 

11.  A  'Fleshy  Udder — An  udder  possessed  of  so  much  fleshy 
tissue  as  to  be  incapable  of  large  distension  when   full  and 
that  is  unduly  large  and  unyielding  when  empty. 

12.  A    Good   Skin — A    skin   of   proper   color   and   suitable 
thickness  for  the  breed,  that  is  easily  lifted  up  from  the  under- 
lying tissues  or  moved  laterally  over  them,  and  that  is  cov- 
ered with  a  good  coat  of  hair. 

13.  A  Good  Coat — Hair  sufficiently  abundant  to  protect  the 
skin,  and  soft  and  mossy  to  the  touch. 

14.  Secretions  of  the  Skin — Those   oily   substances  which 
come  to  the  outer  surface  of  the  skin  in  cattle,  more  particu- 
larly within  the  ears  and  at  the  escutcheon. 

15.  A  Good  Fleece — One  that  is  of  even  and  suitable  length, 
texture,  strength,  density,  crimp  and  elasticity  for  the  breed, 
that  is  suitably  supplied  with  yolk,  and  that  covers  the  frame 
sufficiently. 

16.  Yolk — Oily  secretions  deposited  on  the  skin  of  sheep 
and  distributed  over  the  wool  fibers  of  the  fleece. 

17.  Bristles — Strong,    stiff   and   more   or   less   erect   hairs 
sometimes  found  on  the  topline  of  the  neck  and  withers  of 
swine. 

18.  Good  Handling  Qualities — These    include    an    easily 
yielding  and  elastic  condition  of  the  flesh  of  the  body  under 
gentle  pressure  of  the  fingers,  a  ready  vibration  of  the  skin 
over  the  ribs  under  gentle  lateral  movement  of  the  hand,  a 
ready  filling  of  the  hand  when  the  skin  over  the  ribs  is  grasped 
by  the  same,  and  a  nice,  soft,  mossy  condition  of  the  coat. 

19.  A  Good  Handling  Back — A  back  in  which  the  skin  and 
flesh  convey  a  nice  sensation  of  softness  and  springiness  when 
gently  pressed  with  the  tips  of  the  fingers. 

20.  General  Outline — General   outline  relates  to  the  more 
essential  features  of  form  considered  together. 

21.  Symmetry — Symmetry   relates   to   the   harmony   as   to 
form  that  exists  between  the  different  members  of  the  body. 

22.  General   Appearance — That    impression    as    to    general 
outline  and  symmetry  conveyed  to  the  mind  when  an  animal 
is  viewed  at  rest  and  in  motion. 


362  THE  STUDY  OF  BREEDS. 

23.  Carriage — Carriage  relates  to  the  movement  of  the  dif- 
ferent members  of  the  body  and  to  the  position  of  the  same 
when  in  motion. 

24.  A   Graceful  Carriage — The   carriage   is  graceful   when 
the  members  of  the  body  are  kept  in  correct  position  when  in 
motion   and   when   the   movement   of  the    same   is   easy   and 
natural. 

25.  A  Bold  Carriage — The  carriage  is  bold  when  the  step 
is  firm  and  active,  when  the  head  is  carried  well  erect,  and 
when  the  eye  is  likewise  possessed  of  a  bold  and  determined 
look. 

_  NOTE — In  the  definitions  thus  submitted  the  aim  has  been 
to  interpret  them  in  the  light  of  common  usage  rather  than 
to  harmonize  and  locate  the  various  parts  that  relate  to  exter- 
nal form  in  exact  consonance  with  the  names  given  to  those 
parts  by  the  anatomist. 


APPENDIX  B 


CATTLE 

FACTS  REGARDING  THE  ANIMALS  ILLUSTRATED. 

Frontispiece — This  picture  represents  a  herd  of  pure  bred 
Shorthorns  owned  by  Samuel  B.  Gorwill,  near  London. 
Ontario,  Can. 

Dual-Purpose  Cow — No.  2965,  Mayflower  A.  12.  Bred 
by  George  F.  Taber,  Paterson,  N.  J.,  owned  by  V.  T.  Hills, 
Delaware,  O.  Winner  of  first  prize  at  the  Ohio  state  dairy 
test  in  1891.  Milk  record  for  one  year,  11,508  pounds,  which 
at  4.59  per  cent,  the  average  of  her  official  test  in  butter  fat, 
would  produce  584  pounds  of  butter.  Milk  yield  from  August, 
1890,  to  December  30,  1893,  three  years  and  five  months, 
37>967  1-4  pounds,  which  averaged  in  butter  fat  4.35  per  cent. 
Mayflower  A.  12  is  a  pedgreed  Red  Poll. 

Shorthorn  Bull — Nominee  131262.  Bred  by  E.  Gaunt  & 
Sons,  St.  Helens,  Ontario,  Can.  Owned  by  H.  F.  Brown, 
Minneapolis,  Minn.  Winner  of  grand  sweepstakes  prize  over 
all  breeds  at  the  Trans-Mississippi  exposition  held  at  Omaha 
in  1898. 

Shorthorn  Cow — Victoria  55th  (Vol.  24,  p.  18,814).  Bred 
by  J.  W.  Aldrich,  Tiskilwa,  111.,  in  1882,  subsequently  owned  by 
William  Cummings  &  Son,  later  by  C.  M.  Sanger  &  Son  and 
still  later  by  George  Harding  &  Son,  Waukesha,  Wis.  Win- 
ner of  first  prize  at  several  leading  state  fairs. 

Hereford  Bull — Corrector  48976.  Bred  and  owned  by  T. 
F.  B.  Sotham,  Chillicothe,  Mo.  His  record  as  a  prize  winner 
in  the  leading  showrings^of  the  United  States  and  as  a  sire 
of  prize-winning  animals  is  probably  unequaled  by  that  of  any 
other  bull  now  living.  Corrector  is  the  sire  of  the  two  famous 
show  and  stock  bulls,  Sir  Bredwell  63685  and  Thickset  68785. 
At  Kansas  City,  in  1899,  Sir  Bredwell  sold  for  $5000,  the 
highest  price  ever  reached  by  a  Hereford  sold  at  auction. 

Hereford  Cow — Benita  48542.  Bred  and  owned  by  T.  F. 
B.  Sotham,  Chillicothe,  Mo.  Winner  of  first  prize  at  several 
of  the  leading  state  fairs  from  1894  to  1898. 

Aberdeen-Angus  Bull — Jim  Jams  13896  (7630).  Bred  by 
O.  C.  Wallis  of  Bradley  Hall,  England,  selected  by  the  late 
William  Watson  and  imported  by  W.  T.  Harvey,  then  of  Tur- 

363 


364  THE  STUDY  OF  BREEDS. 

lington,  Neb.  Owned  subsequently  by  J.  Evans,  Jr.,  &  Son, 
Emerson,  la. 

Aberdeen-Angus  Cow — Vine  2d  of  Skene  3947  (3229). 
Bred  by  George  Hamilton,  Skene  House,  Aberdeenshire,  Scot- 
land. Imported  and  owned  by  Hon.  M.  H.  Cochrane,  Hill- 
hurst,  P.  Q.  Vine  2d  was  a  prize  winner  at  the  Highland 
Agricultural  Society's  show  held  at  Sterling,  Scotland,  in  1881, 
and  the  same  year  won  first  prize  at  the  provincial  fair  held 
at  Montreal,  P.  Q. 

Galloway  Bull— Crusader  (2858).  Bred  by  Thomas  Big- 
gar  &  Sons,  Chapelton,  Dalbeattie,  Scotland.  Winner  of 
champion  cup  as  best  Galloway  bull  at  the  Highland  and  Agri- 
cultural Society's  centenary  show  in  1894. 

Galloway  Cow — Corlina  10734.  Bred  by  S.  P.  Clark, 
Dover,  111.,  and  owned  by  T.  J.  Davis  &  Son,  Triumph,  111. 
Winner  of  third  prize  as  best  cow  of  any  age  or  breed  at  the 
Trans-Mississippi  exposition,  held  at  Omaha,  Neb.,  1898. 

Group  of  Sussex  Cattle — The  bull  Royal  Surrey  (720)  was 
bred  by  Joseph  Godman,  Godalming,  Surrey,  England,  and 
imported  by  Overton  Lea,  Nashville,  Tenn.  The  cows,  May- 
wood  (3532)  and  Maywood  ist  (3790)  were  bred  by  Mr.  Lea. 
All  were  noted  prize  winners  at  leading  state  fairs  at  sundry 
times  between  1885  and  1889. 

West  Highland  Heifer— Lady  Flora.  Owned  by  the  Rt. 
Hon.,  the  Earl  of  Southesk,  Scotland. — From  "Live  Stock  of 
Great  Britain." 

Holstein  Bull— Chief  of  Maple  Hill  4th,  No.  17224,  H.  F. 
H.  B.  Bred  by  M.  E.  Moore,  Cameron,  Mo.  Owned  by  W. 
B.  Barney  &  Co.,  Hampton,  la.  Winner  of  many  first  prizes 
at  the  leading  state  fairs  in  the  west  from  1889  to  1898.  In 
1898  he  was  placed  first  in  his  class  at  the  Trans-Mississippi 
exposition,  held  at  Omaha,  Neb. 

Holstein  Cow — Jepma  2d,  No.  733,  H.  H.  B.  Bred  by 
M.  D.  Koldijk,  Wirdum,  Friesland.  Imported  by  Thomas  B. 
Wales,  1879.  Winner  of  first  prize  in  1882  and  1883  at  several 
of  the  leading  state  fairs  in  the  west.  Jepma  2d  is  of  the 
milk  and  beef  form. 

Dutch  Belted  Cow— Huldah  No.  141.  Bred  by  the  late 
William  Arnout  of  Orange  county,  New  York.  Owned  sub- 
sequently by  H.  B.  Richards,  Easton,  Pa.  Huldah  made  for 
several  years  a  milk  record  of  about  12,000  pounds  a  year,  and 
was  also  a  first  prize  winner  at  several  state  fairs. 

Ayrshire  Bull — Sir  Thomas  Bruce  4161.  Bred  by  Thomas 
Guy,  Oshawa,  Ontario,  Can.  Subsequently  owned  by  Coldren 
&  Lee,  Iowa  City,  and  later  by  F.  M.  Watson,  Roseville,  111. 
Winner  of  first  prize  at  the  Minnesota  state  fair,  1888. 

Ayrshire  Cow — Duchess  of  Smithfield  4256.  Bred  by 
Henry  E.  Smith,  Enfield,  R.  I.  Owned  by  H.  R.  C.  Watson, 
Brandon,  Vt.  Winner  in  1885  of  the  Ayrshire  Breeders'  Asso- 
ciation's prize  for  the  largest  amount  of  milk  given  in  seven 


APPENDIX  B.  365 

consecutive  days.  She  gave  463  3-4  pounds  of  milk  which  pro- 
duced 19  Ibs.  6  oz.  of  butter. 

Guernsey  Bull — Lord  Stranford  2187,  A.  G.  C.  C. 
Selected  on  the  island  of  Guernsey  for  the  herd  of  Hon.  Levi 
P.  Morton,  by  whom  he  was  imported  in  1889.  Subsequently 
owned  by  Dr.  G.  Howard  Davison,  Millbrook,  N.  Y.,  and  later 
by  James  B.  Duke,  Somerville,  N.  J.  Winner  of  sweepstakes 
at  the  World's  Fair,  Chicago,  in  1893. 

Guernsey  Cow — Rutila's  Daughter  6670,  A.  G.  C.  C.  Bred 
by  Francis  Shaw,  Wayland,  Mass.,  in  1891.  Owned  by  H. 
McK.  Twombley,  Madison,  N.  J.  Winner  of  sweepstakes  at 
the  New  York  state  fair,  1897;  seven  days'  butter  record, 
21  Ibs.  4  oz. 

Jersey  Bull — Czar  Coomassie  41036,  A.  J.  C.  C.  Bred  by 
G,  L.  &  A.  C.  Davis,  Port  Jefferson,  N.  Y.  Owned  by  John 
E.  Robbins,  Lonetree  herd,  Greensburg,  Ind.  Winner  of  first 
prize  at  the  New  York  state  fair  in  1897,  also  of  first  prize  and 
sweepstakes  at  the  Ohio,  Indiana,  Illinois  and  Missouri  state 
fairs  the  same  year. 

Jersey  Cow — Teasel  75358,  A.  J.  C.  C.  Bred  and  owned 
by  H.  C.  Taylor,  the  proprietor  of  the  Brown  Bessie  herd, 
Orfordville,  Wis.  Teasel  is  the  only  living  daughter  of  Brown 
Bessie  74997,  champion  butter  cow  at  the  World's  Fair,  1893. 
In  June,  1896,  Teasel  gave  294  Ibs.  4  oz.  of  milk  in  a  seven 
days'  test,  which  made  20  Ibs.  4  oz.  butter. 

French  Canadian  Cow — La  Countesse  St.  Norbert  (918). 
Bred  by  Arsene  Denis,  St.  Norbert,  P.  Q.  Owned  by  Chas. 
E.  Colburn,  Portlandville,  N.  Y.  Winner  of  first  prize  at 
several  of  the  New  York  state  fairs. 

Kerry  Cow — Flora.  Owned  by  Martin  J.  Sutton,  Read- 
ing, Eng.  Winner  of  first  prize  at  the  London  dairy  show  in 
1885  and  again  in  1887. — From  "Farm  Live  Stock  of  Great 
Britain." 

Polled  Durham  Cow— Lorena  73,  A.  P.  D.  H.  B.  Bred 
by  W.  W.  Crane,  Tippecanoe  City,  O.  Subsequently  owned 
by  J.  H.  Miller,  Peru,  Ind.  Winner  of  first  prize  at  the  state 
fairs  of  Ohio,  Indiana  and  Illinois.  Lorena  was  of  the  beef 
type  and  was  a  cow  of  great  scale.  Her  weight  at  maturity 
was  over  2,000  pounds. 

Brown  Swiss  Cow — Brienz  No.  168.  Bred  in  Switzerland. 
Owned  by  A.  Bourquin,  Nokomis,  111.  At  the  Fat  Stock  show 
held  in  Chicago,  November,  1891,  Brienz  in  a  three  days'  test, 
gave  245  pounds  of  milk  which  contained  9.32  pounds  of  but- 
ter fat. 

Red  Poll  Cow— Willow  Belle  471  (3218),  bred  by  G.  F. 
Taber,  Patterson,  N.  Y.  Owned  by  S.  A.  Converse,  Cresco, 
la. — From  Vol.  I,  American  Red  Poll  Herd  Book. 

Devon  Cow — Wisconsin  Belle  No.  2831.  Bred  and  owned 
by  George  Baker  &  Sons,  Hustisford,  Wis. — From  Vol  II, 
Devon  Herd  Record. 


THE  STUDY  OF  BREEDS. 

SHEEP 


American  Merino  Ewe — A  pure  Atwood  Spanish  Merino. 
— From  Report  on  Sheep  Industry  in  the  United  States,  1892, 
p.  614. 

Delaine  Merino  Ewe — No.  408.  Ear  tab,  No.  210. 
Owned  by  James  McClelland,  Canonsburg,  Pa.  Winner  of 
the  silver  cup  offered  at  the  West  Virginia  and  the  western 
Pennsylvania  state  fairs  in  1887  for  the  best  Delaine  Merino 
ewe  of  any  age. 

Rambouillet  Ewe — Gilbert  No.  31.  Record  No.  8456.  Bred 
by  Victor  Gilbert,  Wideville,  near  Crespines,  France. 
Imported  by  George  Harding  &  Son,  Wraukesha,  Wis.,  in  1899. 
Subsequently  owned  by  C.  H.  Ballinger,  Lexington,  Neb. 
Winner  of  first  and  champion  prizes  at  the  Minnesota  state 
fair,  1899,  and  also  at  several  other  state  fairs. 

Southdown  Ewe — Jackson  ewe  "226"  10248.  Bred  and 
owned  by  John  Jackson  &  Sons,  Abingdon,  Ont.  Winner 
of  first  prize  in  her  class  and  sweepstakes  as  the  best  sheep 
in  the  show  at  the  Ontario  Fat  Stock  exhibition  held  at  Brant- 
ford,  1898. 

Tunis  Ram — Gladstone  No.  7.  Bred  and  owned  by 
Charles  Rountree,  Crawfordsville,  Ind.  Winner  of  first  prize 
and  sweepstakes  once  at  the  Wisconsin  state  fair,  twice  at 
the  Missouri  state  fair  and  three  times  at  the  Indiana  state  fair. 

Dorset  Ewe— McCulmut's  90,  715  C.  D.  C.  Bred  by  H. 
M.  McCulmut,  Bishopswood,  Ross,  Eng.  Imported  by  George 
Harding  &  Son,  Waukesha,  Wis.  Owned  by  R.  Stuyvesant, 
Tranquillity  Farms,  Allamuchy,  N.  J.  Winner  of  grand 
sweepstakes  for  best  ewe  of  any  breed  at  the  Trans-Mississippi 
exposition,  Omaha,  1898. 

Shropshire  Ewe — Nancy  5719.  Bred  and  owned  by  John 
Campbell,  Woodville,  Ontario,  Can.  Winner  when  a  shearling 
of  first  prize  at  the  Toronto  Industrial  exhibition  in  1886,  also 
of  other  first  prizes  at  important  fairs. 

Cheviot  Ewe — Wild  Rose  193.  Bred  and  owned  by  How- 
ard H.  Keim,  Ladoga,  Ind. 

Suffolk  Down  Ewe — Bred  by  the  Marquis  of  Bristol,  Tud- 
denham  Hall  Farm,  Mildenhall.  Suffolk,  Eng.  Imported  by 
the  agricultural  college,  Guelph,  Ontario,  Can.,  in  1891. 

Hampshire  Down  Ewe — Ear  tag  No.  R.  M.  4208.  Win- 
ner in  first  prize  pen  at  the  Royal  Agricultural  Society's  show 
in  England  in  1809.  Imported  by  George  Harding  &  Son, 
Waukesha,  Wis.  Winner  of  first  prize  at  the  Minnesota  and 
other  state  fairs  in  1899. 

Oxford  Down  Ewe — Daisy.  Bred  and  owned  by  Smith 
Evans,  Gourock,  Ontario,  Can.  Daisy  was  one  of  a  trio  of 


APPENDIX   B.  367 

Oxford  Downs  that  won  the  silver  medal  at  the  Ontario  pro- 
vincial show  held  at  London  in  1899. 

Leicester  Ram — Royal  Chester  742.  Bred  by  Lord  Pol- 
worth,  Mertoun,  Scot.  Imported  and  owned  by  John  Kelly, 
Shakespeare,  Ontario,  Can.  Winner  of  sweepstakes  as  ram 
of  any  age  at  the  World's  Fair  at  Chicago,  111.,  in  1893,  and 
also  of  many  other  noted  prizes. 

Lincoln  Ewe — Lady.  Bred  by  Mr.  Budding,  England. 
Imported  and  owned  by  Gibson  &  Walker,  Denfield,  Ontario, 
Can.  A  pri/:e  winner  at  the  World's  Fair,  Chicago,  1893. — 
Breeders'  Gazette  of  Nov.  15,  1893. 

Cotswold  Ram — Game's  34,  16087.  Bred  by  R.  &  W. 
Game,  Aldsworth,  Gloucestershire,  Eng.  Imported  by  George 
Harding  &  Son,  Waukesha,  Wis.,  in  1898.  Winner  of  sweep- 
stakes as  best  Cotswold  ram  at  six  leading  state  fairs  that 
same  year.  

SWINE 


Chester  White  Sow— Hodgson's  Choice,  No.  9804.  Bred 
and  owned  i>y  L.  C.  Hodgson,  Luverne,  Minn.  Winner  of  first 
prize  at  the  Minnesota  state  fair  in  1899.  Also  in  herd  which 
won  first  prize  at  the  same  fair. 

Large  Improved  Yorkshire  Sow — Donna  3d  of  Clover 
Crest,  No.  572.  Bred  by  A.  G.  Wilcox,  Hugo,  Minn.  Owned 
by  the  Minnesota  university  experiment  farm. 

Tamworth  Sozv — Katie  Bell  345.  Bred  by  John  Bell, 
Amber,  Ontario,  Can.  Owned  by  the  Iowa  agricultural  exper- 
iment station.  Winner  of  sweepstakes  prize  at  the  Trans- 
Mississippi  exposition  at  Omaha,  Neb.,  1898. 

Berkshire  Sow — Cherry  Blossom  IX  26274.  Bred  and 
owned  by  A.  J.  Lovejoy  &  Son,  Roscoe,  111.  Winner  of  first 
prize  and  sweepstakes  at  the  Illinois,  Minnesota  and  Kansas 
state  fairs  and  also  of  other  important  prizes. 

Poland-China  Sow — Rose  Glen  30666,  S.  P.  C.  Record. 
Bred  by  J.  A.  Shellenberger,  Bedison,  Mo.  Owned  subse- 
quently by  W.  T.  Garrett,  Maryville,  Mo. 

Victoria  Sow — Beauty.  Owned  by  George  Stark,  St. 
Louis,  Mo. 

Duroc-Jersey  SOTV — Our  Choice  No.  15774.  Bred  and 
owned  by  C.  H.  Searle,  Edgar,  Neb.  Winner  of  first  prize 
at  the  Minnesota  state  fair,  1899.  She  was  also  in  the  herd 
that  won  three  first  prizes  at  the  Trans-Mississippi  exposition 
held  at  Omaha,  Neb.,  1898. 

Cheshire  Sozv — Daisy  2d  No.  143.  Bred  and  owned  by 
E.  W.  Davis,  Oneida,  N.  Y.  Winner  of  first  prize  at  the  New 
York  state  fair  and  also  at  other  important  fairs. 


368  THE  STUDY  OF  BREEDS. 

Suffolk  Sow— White  Rose  No.  688.  Bred  and  owned  by 
A.  C.  Green  &  Son,  Winchester,  Ind.  Winner  of  first  prize 
and  sweepstakes  at  the  Indiana  state  fair  in  1898-99,  and  of 
first  prize  at  several  other  state  fairs  during  both  years. 

Essex  Sow — Royal  Best  No.  2508.  Bred  and  owned  by 
A.  C.  Green  &  Son,  Winchester,  Ind.  Winner  of  first  prize 
and  sweepstakes  at  the  Indiana  state  fair  in  1899  and  of  first 
prize  at  several  other  state  fairs. 

Small  Yorkshire  Sow — Chenango's  Choice  2041.  Bred, 
and  owned  by  F.  B.  Stewart,  Espyyille,  Pa.  Winner  of  first 
prize  and  sweepstakes  at  the  New"  York  and  Pennsylvania 
state  fairs  in  1896,  also  first  in  class  and  was  in  the  winning 
herd  at  the  fair  held  at  Madison  Square  Garden,  New  York 
city,  the  same  year. 


INDEX 


PAGE 

Aberdeen-Angus  cattle 49-61 

origin  and  history 49 

leading  characteristics 55 

standard  points 5 

American  Merinos 183-190 

origin  and  history 183 

leading  characteristics 186 

principal  points 188 

Appendix   A 355-362 

definition  of  terms  more  com- 
monly applied  to  animal 

form   355 

definition  of  terms  less  fre- 
quently applied  to  animal 

form    359 

definition  of  terms  relating 
to  animal  form  which  are 
liable  to  be  misunderstood 
because  of  their  indefinite- 
ness  360 

Appendix   B— Facts   regarding 
the  animals  illustrated.  .363-368 

cattle  363 

sheep   366 

swine   367 

Ayrshire  cattle 101-111 

origin  and  history 101 

leading  characteristics 106 

standard  points 109 

Beef  breeds  of  cattle 23-83 

Berkshire  swine 307-312 

origin  and  history 307 

leading  characteristics 310 

standard  points 311 

Brown  Swiss  cattle 151-155 


PAGE 

purpose  breeds 19-22 

origin  of  the  British  breeds.. .4-6 
origin    of    the    domesticated 
races    1-3 

Cheshire    swine 333-337 

origin  and  history 333 

leading  characteristics 335 

standard  points 336 

Chester  White  swine 287-293 

origin  and  history 287 

leading  characteristics 290 

standard  points 291 

Cheviot  sheep 231-236 

origin  and  history 231 

leading  characteristics 233 

standard  points 235 

Cotswold  sheep 271-275 

origin  and  history 271 

leading  characteristics 272 

standard  points 274 

Dairy  breeds 85-144 

Delaine  Merino  sheep 192-197 

origin  and  history 192 

leading  characteristics 194 

standard  points 196 

Devon   cattle 163-172 

origin  and  history 163 

leading  characteristics 167 

standard  points 170 

Dorset  horn  sheep 217-223 

origin  and  history 217 

leading  characteristics 220 

principal  points 222 

Dual-purpose  breeds 145-172 

. . .327-332 


-        ,-. 

bi«tnrv  -,c-i  Duroc- Jersey  swine 

oriin  and  history 327 


leading  characteristics 

standard  points 154 

Cattle    1-172 

beef  breeds 23-83 

classification   7-9 

dairy    breeds 85-144 

dual-purpose   breeds 145-172 

indications    of   correct    form 
common       to       the       beef 

breeds   10-12 

indications    of   correct   form 
and    function    common    to 

the   dairy  breeds 13-16 

indications    of    correct    form 
and   function   in   the   dual- 


leading  characteristics 328 

standard  points 329 

Dutch  Belted  cattle 95-100 

origin  and  history 95 

leading  characteristics 97 

standard  points 99 

Essex  swine,  improved 343-348 

origin  and  history 343 

leading  characteristics 345 

standard  points 346 

French  Canadian  cattle 133-138 

origin  and  history 133 

leading  characteristics 136 

standard  points 137 


369 


INDEX. 


PAGE 

Galloway  cattle 63-71 

origin  and  history 63 

leading  characteristics 6' 

standard  points 71 

Guernsey  cattle 113-121 

origin  and  history 

leading  characteristics 116 

standard  points 119 

Hampshire  Down  sheep 243-248 

origin  and  history 24c 

leading  characteristics 24( 

standard  points 247 

Hereford  cattle 37-48 

origin  and  history 31 

leading  characteristics 42 

principal  points 46 

Holstein-Friesian  cattle 85-94 

origin  and  history 85 

leading  characteristics 89 

standard  points 92 

Improved  Essex  swine 343-348 

origin  and  history 342 

leading  characteristics 345 

standard  points : .  .346 

Improved      Large      Yorkshire 

swine   295-300 

origin  and  history 295 

leading  characteristics 29 

standard  points 293 

Improved  Suffolk  swine 339-342 

origin  and  history 330 

leading  characteristics 340 

principal  points 341 

Jersey  cattle 123-132 

origin  and  history 123 

leading  characteristics 127 

standard  points 130 

Kerry  cattle 139-144 

origin  and  history 139 

leading  characteristics 141 

principal  points 143 

Leicester  sheep 257-262 

origin  and  history 257 

leading  characteristics 259 

principal  points 261 

Lincoln  sheep 263-269 

origin  and  history 263 

leading  characteristics 265 

standard  points 267 

Merino,  American 183-190 

origin  and  history 183 

leading  characteristics 186 

principal   points 188 

Merino  Delaine 192-197 

origin  and  history 192 

leading  characteristics 194 

standard  points 196 

Oxford  Down  sheep 249-255 

origin  and  history 249 

leading  characteristics 252 

standard  points 253 


PAGE 

Poland-China  swine 313-320 

origin  and  history 313 

leading  characteristics 315 

standard  points 316 

Polled  Durham  cattle 145-149 

origin  and  history 145 

leading  characteristics 147 

principal  points 149 

Rambouillet   sheep 198-204 

origin  and  history 198 

leading  characteristics 201 

principal  points 203 

Red  Poll  cattle 156-162 

origin  and  history 156 

leading  characteristics 159 

standard  points 160 

Sheep  173-275 

fine  wooled  breeds 183-204 

improvement  and   classifica- 
tion    177-179 

introduction       into       Amer- 
ica   173-176 

leading  essentials  as  to  form 

and  wool 180-182 

long  wooled  breeds 257-275 

medium  wooled  breeds 206-255 

Shorthorn  cattle 23-36 

origin  and  history 23 

distribution    in    other    coun- 
tries     28 

leading  characteristics 31 

principal   points 34 

Shropshire   sheep 225-230 

origin  and  history 225 

leading  characteristics 227 

standard  points 228 

Small  Yorkshire  swine 349-354 

origin  and  history 349 

leading  characteristics 351 

standard  points 352 

Southdown  sheep 206-210 

origin  and  history 206 

leading  characteristics 208 

standard  points 209 

Suffolk  Down   sheep 237-242 

origin  and  history 237 

leading  characteristics 239 

standard  points 241 

Suffolk  swine,  improved 339-342 

origin  and  history 339 

leading  characteristics , .  .340 

standard  points 341 

Sussex  cattle 72-77 

origin  and  history 72 

leading  characteristics 74 

principal  points 75 

Swine  276-354 

improvement  and  classifica- 
tion     280-282 

leading      essentials      as      to 

form    283-286 

medium  breeds 307-337 


INDEX. 


B7I 


PAGE 
origin    of    the    domesticated 

races  276-279 

the  larger  breeds 287-306 

small  breeds 339-354 

Tamworth   swine 301-306 

origin  and  history 301 

leading  characteristics 304 

principal  points 305 

Tunis  sheep 211-216 

origin  and  history 211 

leading  characteristics 213 

standard  points 215 

Victoria  swine 321-325 

origin  and  history 321 


PAGE 

leading  characteristics 323 

standard  points 324 

West  Highland  cattle 78-83 

origin  and  history 78 

leading  characteristics 79 

principal  points 82 

Yorkshire      swine,      improved 

large  295-300 

origin  and  history 295 

leading  characteristics 297 

standard  points 298 

Yorkshire  swine,   small 349-354 

origin  and  history 349 

leading  characteristics 351 


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